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Curried Rice and Tomato Casserole


1 cup long-grain rice
1 cup cubed peeled tomatoes
1 cup chopped onions
1 tablespoon chicken stock powder
1 tsp curry powder
2 cups water
50g butter
1 cup mixed, chopped celery and green and red capsicums

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).




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.