CURRIED RICE AND TOMATO CASSEROLE

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Curried Rice and Tomato Casserole image

Make and share this Curried Rice and Tomato Casserole recipe from Food.com.

Provided by Doreen Randal

Categories     Long Grain Rice

Yield 1 batch

Number Of Ingredients 10

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)

Steps:

  • 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).

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