Yield: 7 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Vegetable oil |
1½ cup | Long-grain rice |
1 large | Onion -- finely chopped |
1 \N | Clove garlic -- minced |
15 ounces | Tomato sauce |
1½ cup | Chicken stock |
¾ teaspoon | Salt |
¾ teaspoon | Ground cumin |
⅛ teaspoon | Cayenne pepper |
¾ cup | Ripe olive wedges |
2 cups | Grated Monterey jack cheese |
1. Preheat oven to 325 degrees F. Grease a 1-½ 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