Rice Tomato Casserole
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| ½ | each |
green bell peppers
chopped |
|
| 1 | cup |
rice
raw |
|
| 16 | ounces |
tomato sauce
|
|
| 1 ½ | cups |
water
boiling |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| ⅓ | cup |
olives
chopped, ripe |
*
|
| 1 ½ | cups |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 0.5 | each |
green bell peppers
chopped |
|
| 237 | ml |
rice
raw |
|
| 462.4 | ml/g |
tomato sauce
|
|
| 355 | ml |
water
boiling |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 79 | ml |
olives
chopped, ripe |
*
|
| 355 | ml |
cheddar cheese
grated |
|
Directions
Heat the butter in a heavy saucepan, add the onion, garlic, green pepper and rice and cook, stirring, until lightly browned.
Reserve one-half cup tomato sauce and add the remainer to the rice mixture.
Add the boiling water and salt and pepper to taste.
Simmer, covered, until the liquid has been absorbed.
Line a greased one-quart casserole with half the rice, and sprinkle with the olives and one cup of the cheese.
Top with the remaining rice.
Pour the reserved tomato sauce over the top, sprinkle with the remaining cheese and bake in a hot oven, 400℉ (200℃). until hot and browned.
