| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
California |
Side, Dishes |
7 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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