| | Directions | | Line 9 x13 pan with half of the sliced tomatoes. Cover with 1/2 the vegetables. Sprinkle on rice, then add the rest of the vegetables. Add half the cheese and cover with remaining tomatoes. Mix together the sauce ingredients and pour it all over the vegetables. Cover and bake at 350° for 2 1/2 hour. Uncover and spread on remaining cheese. Put back in the oven to melt cheese. Serves 8. |
|
|
| Ingredients | | - |  | 4 tomatoes, sliced (I use frozen mixed veg. 1/2 of a large bag) (large) |
| - | | 2 green peppers |
| - | | 2 carrots (small) |
| - | | 2 potatoes sliced thin (small) |
| - | | 1 cup instant rice (uncooked) |
| - | | 1 onion, chopped |
| - | | 1/2 cup shredded cheddar cheese |
| - | | Sauce |
| - | | 2 tablespoons chopped parsley |
| - | | 1/3 cup olive oil |
| - | | 2 teaspoons salt |
| - | | 1 1/2 teaspoons Tabasco sauce |
| - | | 2 tablespoons vinegar |
| - | | 1/2 cup water |
| - | | 1 teaspoon pepper |
| |
| |
