Curried Rice and Tomato Casserole
- Ingredients:
- 10
- Yields:
-
1 batch
ingredients
- 236.59 ml long-grain rice
- 236.59 ml tomatoes, cubed, peeled
- 236.59 ml onion, chopped
- 14.79 ml chicken stock powder
- 4.92 ml curry powder
- 473.18 ml water
- 50 g butter
- 78.78 ml celery, chopped
- 78.78 ml red capsicum, chopped (a mix of the vegetables to total one cup)
- 78.78 ml green pepper, chopped (a mix of the vegetables to total one cup)
directions
- Mix all ingredients together and put into a buttered casserole dish with a tight fitting lid.
- Bake at 180 C 1 to 1 1/4 hours, stirring after 30 minutes.
- This can be all mixed together and left to stand until you are ready to cook it.
- If fresh tomatoes are not available or convenient use canned, replace some to the water with the juice from the can. (I think it has a better flavour using canned).
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