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Red & Green Rice Casserole


  • 1 green bell pepper, seeded and cut in 2-inch pieces
  • 1 small onion, quartered
  • 1 clove garlic
  • 1 tablespoon oil
  • 1 can (15 oz.) whole tomatoes
  • 3 cups cooked rice


  1. Place green bell pepper, onion, and garlic in blender jar. Pulse until coarsely chopped.
  2. In a large skillet or saucepan over medium high heat, saute the chopped pepper, onion, and garlic in the oil about 5 minutes or until tender.
  3. Add the tomatoes and juice. Simmer about 5 minutes, while breaking up whole tomatoes.
  4. Stir in the rice, then pour into a 1&1/2 quart baking dish and bake at 350°F for 20 minutes or until heated through.

Course: Side Dishes

Yield: 6 Servings


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