Spanish Rice Casserole
Instructions:
- 2 Tbs. Oil
- 3 cloves Garlic, chopped
- 1 large Onion, chopped
- 1 large Yellow bell pepper, sliced
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1/2 cup Water
- 1 tsp. Salt
- 1 cup Fresh cilantro, chopped
- 1 tsp. Mexican Oregano, dried
- 1 tsp. Chili powder
- 1 can 16 oz. Tomato sauce
- 3 cups Cooked brown rice
- 1 can olives, quartered (opt.)
- Saute first three ingredients. Then ad peppers, salt, and water, then simmer on low heat for 5 minutes.
- Add remaining ingredients except the rice, olives, and sauce. Keep at a simmer.
- In separate bowl mix sauce, rice, olives, and the simmering vegetables.
- Bake in a casserole dish at 350 F for about 20 minutes.
- Serving Suggestions:
- as an entree with a large, green leafy salad