Tomato-rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | California | Dishes, Side | 7 | Servings |
INGREDIENTS
| 3 | T | Vegetable oil |
| 1 1/2 | c | Long-grain rice |
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, minced | |
| 15 | oz | Tomato sauce |
| 1 1/2 | c | Chicken stock |
| 3/4 | t | Salt |
| 3/4 | t | Ground cumin |
| 1/8 | t | Cayenne pepper |
| 3/4 | c | Ripe olive wedges |
| 2 | c | Grated Monterey jack cheese |
INSTRUCTIONS
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). 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
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Nutrition (calculated from recipe ingredients)
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Calories: 465
Calories From Fat: 352
Total Fat: 39.8g
Cholesterol: 30.3mg
Sodium: 816.2mg
Potassium: 331mg
Carbohydrates: 17.1g
Fiber: 1.5g
Sugar: 4.5g
Protein: 11.2g