Rice Tomato Casserole

Name: Rice Tomato Casserole
Ingredients: 1/4 cup butter or margarine; 1 medium onions chopped; 1 each garlic cloves minced; 1/2 each green bell peppers chopped; 1 cup rice raw; 16 ounces tomato sauce; 1 1/2 cups water boiling; 1 teaspoon salt; 1 x black pepper freshly ground; 13 cup olives chopped, ripe; 1 1/2 cups cheddar cheese grated

11 ingredients

8 steps

Ingredients

1/4 cup butter or margarine
1 medium onions chopped
1 each garlic cloves minced
1/2 each green bell peppers chopped
1 cup rice raw
16 ounces tomato sauce
1 1/2 cups water boiling
1 teaspoon salt
1 x black pepper freshly ground
13 cup olives chopped, ripe
1 1/2 cups cheddar cheese grated

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 and add the remainer to the rice mixture.
3

Add the boiling water and salt and pepper to taste.
4

Simmer, covered, until the liquid has been absorbed.
5

Line a greased one-quart casserole with half the rice, and sprinkle with the olives and one cup of the cheese.
6

Top with the remaining rice.
7

Pour the reserved tomato sauce over the top, sprinkle with the remaining cheese and bake in a hot oven, 400F (200C).
8

until hot and browned.