Rice Tomato Casserole
|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)|
|Freshly ground black pepper||To Taste|
|Chopped ripe olives||1⁄3 Cup (5.33 tbs)|
|Grated american cheese||1 1⁄2 Cup (24 tbs)|
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.