Tomato-Rice Casserole
- 3 tb Vegetable oil
- 1 1/2 c Long-grain rice
- 1 lg Onion -- finely chopped
- 1 Clove garlic -- minced
- 15 oz Tomato sauce
- 1 1/2 c Chicken stock
- 3/4 ts Salt
- 3/4 ts Ground cumin
- 1/8 ts Cayenne pepper
- 3/4 c Ripe olive wedges
- 2 c Grated Monterey jack cheese
1. Preheat oven to 325 degrees F. Grease a 1-1/2 to 2-quart casserole. In a
large deep saucepan, heat oil over medium heat; stir in rice and coat with
oil. Add onion and garlic and saute until onion browns lightly. Mix in
tomato sauce, stock, salt, cumin, and cayenne. Bring to a boil over
medium-high heat, reduce heat to low, and cover. Cook until rice is almost
tender (about 20 minutes).
2. Mix in olive wedges and 1 cup of the cheese. Turn into prepared
casserole. Sprinkle with remaining cheese. Bake, uncovered, until cheese is
melted and lightly browned (about 15 minutes).
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
large deep saucepan, heat oil over medium heat; stir in rice and coat with
oil. Add onion and garlic and saute until onion browns lightly. Mix in
tomato sauce, stock, salt, cumin, and cayenne. Bring to a boil over
medium-high heat, reduce heat to low, and cover. Cook until rice is almost
tender (about 20 minutes).
2. Mix in olive wedges and 1 cup of the cheese. Turn into prepared
casserole. Sprinkle with remaining cheese. Bake, uncovered, until cheese is
melted and lightly browned (about 15 minutes).
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
