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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|Serving Size: 1 Serving (1097g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 167 (29%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 36.7mg||11 %|
|Sodium 5127.2mg||177 %|
|Potassium 3217.5mg||85 %|
|Total Carbohydrate 85.5g||25 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 71.1g|
|Protein 26.9g||38 %|
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Calories per serving: 580
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