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Rice Tomato Casserole

Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Green pepper 1⁄2 , chopped
  Raw rice 1 Cup (16 tbs)
  Tomato sauce/2 cups tomato juice 16 Ounce (Two Sauce Cans Of 8 Ounce Each)
  Boiling water 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Chopped ripe olives 1⁄3 Cup (5.33 tbs)
  Grated american cheese 1 1⁄2 Cup (24 tbs)
Directions

1. Heat the butter in a heavy saucepan, add the onion, garlic, green pepper and rice and cook, stirring, until lightly browned.
2. Reserve one-half cup tomato sauce or juice and add the remainder to the rice mixture. Add the boiling water and salt and pepper to taste. Simmer, covered, until the liquid has been absorbed.
3. Line a greased one-quart casserole with half the rice, and sprinkle with the olives and one cup of the cheese. Top with remaining rice.
4. Pour the reserved tomato sauce or juice over the top, sprinkle with the remaining cheese and broil quickly until the surface has browned, or bake in a hot oven (400° F.) until hot and browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Broiled
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 574 Calories from Fat 280

% Daily Value*

Total Fat 31 g48.5%

Saturated Fat 18.9 g94.3%

Trans Fat 0 g

Cholesterol 84.2 mg28.1%

Sodium 641.2 mg26.7%

Total Carbohydrates 55 g18.2%

Dietary Fiber 3.5 g13.9%

Sugars 8.8 g

Protein 18 g36.7%

Vitamin A 32.7% Vitamin C 57.2%

Calcium 41% Iron 12.4%

*Based on a 2000 Calorie diet

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Rice Tomato Casserole Recipe