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

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