Curried Rice and Tomato Casserole

Name: Curried Rice and Tomato Casserole
Yield: 1 batch
Ingredients: 1 cup long-grain rice; 1 cup tomatoes, cubed, peeled; 1 cup onion, chopped; 1 tablespoon chicken stock powder; 1 teaspoon curry powder; 2 cups water; 50 g butter; 1/3 cup celery, chopped; 1/3 cup red capsicum, chopped (a mix of the vegetables to total one cup); 1/3 cup green pepper, chopped (a mix of the vegetables to total one cup)

Submitted by Doreen Randal

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Ingredients:: 10
Yields:: 1 batch

ingredients

1 cup long-grain rice
1 cup tomatoes, cubed, peeled
1 cup onion, chopped
1 tablespoon chicken stock powder
1 teaspoon curry powder
2 cups water
50 g butter
¹⁄₃ cup celery, chopped
¹⁄₃ cup red capsicum, chopped (a mix of the vegetables to total one cup)
¹⁄₃ cup green pepper, chopped (a mix of the vegetables to total one cup)

directions

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).