Prep 10 mins
Cook 25 mins
My wife made this today and for me who doesn't like rice, it was great. It lends itself perfectly to stuffing into baked peppers or baked onions or even cabbage rolls. It's great on it's own as well.
- 1⁄4 cup butter
- 1⁄3 cup onion, chopped
- 1⁄3 cup green pepper, diced
- 1⁄4 cup celery, diced
- 1⁄2 lb mushroom, sliced
- 19 ounces tomatoes, 1 can
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups cooked rice
- Heat butter in frying pan and fry onion, green pepper, celery and mushrooms until tender.
- Add tomatoes, salt and pepper.
- Simmer slowly for 10 minutes.
- Stir in 2 cups cooked rice.
- Turn into buttered 2 quart casserole.
- Bake in 375 degree oven for 25 minutes, or until bubbling.
- More tomatoes or tomato juice may be added if desired.
My husband loved this; he had brought home some fresh local shrimp and wanted a red rice & shrimp bake~well I used your recipe for the rice and added the raw, cleaned shrimp and layered an 8oz package of swiss cheese to the mixture. I covered it with foil for the same amount of time and he could not believe how delicious it was! Thank you, for such a great recipe!
I had to do a little tweaking to suit limited cooking facilities, but this was very tasty anyway. Nice, basic, highly adaptable recipe for a flavorful side dish that I think would go well with many, many main dishes. I made it with Milanesa - Cuban Chicken Fried Steak for a Latin dinner.
DH says 5 star!! he loved it and so did I, lovely combination f flavours, I happened to have 3 colours of peppers so used a bit of all of them and used left over brown rice I had alredy cooked. The only different thing I did was to cut back the butter, used about a tablespoon of butter and a table spoon of olive oil and sprayed the casserole with veggie spray. it turned out delicious served with our pork tenderloin. thanks for posting I will be making it again.