By BelleTerre on March 18, 2005
"I first read this in a magazine, but can't remember which one. It's been changed some to suit my family's taste. It's simple and easy and can be easily converted to a crock pot recipe for a potluck. Don't forget to serve with mashed potatoes!"
Serving Size: 1 (220 g)
Servings Per Recipe: 8
"I made this two days ago and held off my review until we had the leftovers tonight. I loved it the first night, my husband just liked it. We had the leftovers tonight and HE loved it, as did I. It definitely improves with a day of aging! I made some changes, due to availability of ingredients: I used 2 14.5 oz. cans of chopped tomatoes with Italian seasonings and then added a bit of dried basil, oregano and parsley (just a couple of shakes of each). I didn't have quick-cooking rice so I used about 2/3 cup of Uncle Ben's and added water when I thought it was getting too dry....that worked so well I would do it the same way the next time I make this. Also, and the main reason I made this recipe, I used about 3/4 of a bag of coleslaw mix....sliced cabbage and carrots. I had it in the fridge and didn't want to waste it so this ended up being a clean out the fridge recipe that worked out just great. The only thing I would pay more attention to is the cider vinegar....I was a bit careless with the measurement and added a bit more than the recipe stated (my fault) and, at first, I thought I had ruined the recipe because the taste was so strong but after I added the rice, and more water, the taste was perfect. We really loved this recipe for it's simplicity and for using ingredients you have around the kitchen, especially those bags of cabbage you get from the produce department! We'll definitely make this again! Thank you BelleTerre for posting this excellent recipe :)"