Tomato-Rice Casserole
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INGREDIENTS
- 1 1/2 c Chicken Stock
- 1 lg Onion -- finely chopped
- 3/4 ts Ground cumin
- 15 oz Tomato sauce
- 3/4 ts Salt
- 2 c Grated Monterey jack cheese
- 1 1/2 c Long-grain rice
- 3 tb Vegetable oil
- 1 Clove garlic -- minced
- 1/8 ts Cayenne pepper
- 3/4 c Ripe olive wedges
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1097g) | ||
| Recipe Makes: 7 Servings | ||
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| Calories: 580 | ||
| Calories from Fat: 167 (29%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 580
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