Tomato-rice casserole
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1½ | cup | Long-grain rice |
| 1 | large | Onion -- finely chopped |
| 1 | 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 |
Directions
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