Cindy Curried Rice and Tomato Casserole
March 31st 2008 05:47
Get rice and tomato together for a date and they're sure to hit it off - just try this curried rice and tomato casserole if you don't believe me. Great for a winter's night...
Curried Rice & Tomato Casserole (serves 4-6)
What you need:
1 cup long grain rice or brown rice*
2 medium onions
1 tsp salt
1 tsp curry powder
1 cup tomato puree
1 ½ cups water
3 Tbsp oil
2 firm tomatoes
1 green pepper
1 red pepper
What to do:
Put first 6 ingredients together in a casserole. Add oil and bake, tightly covered, at 180C for 45 minutes or until rice is tender. Stir once after 20 minutes. Add tomato and peppers, folding them into rice. Bake for 5 minutes longer, then leave to stand for 10 minutes. Sprinkle with parsley nad serve with veggies – baby corn, courgettes and broccoli.
* When using brown rice, add an extra ½ cup water and cook for 1 ½ hours
Image from Flickr.com
Curried Rice & Tomato Casserole (serves 4-6)
What you need:
1 cup long grain rice or brown rice*
1 tsp salt
1 tsp curry powder
1 cup tomato puree
1 ½ cups water
3 Tbsp oil
2 firm tomatoes
1 green pepper
1 red pepper
What to do:
Put first 6 ingredients together in a casserole. Add oil and bake, tightly covered, at 180C for 45 minutes or until rice is tender. Stir once after 20 minutes. Add tomato and peppers, folding them into rice. Bake for 5 minutes longer, then leave to stand for 10 minutes. Sprinkle with parsley nad serve with veggies – baby corn, courgettes and broccoli.
* When using brown rice, add an extra ½ cup water and cook for 1 ½ hours
Image from Flickr.com
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Tracy