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Vegetarian Rice

August 26, 2011

This recipe is from a long time friend, Diane Turner and brings back  many special memories we shared while enjoying this yummy side dish . Thank You, Diane !  I love you ❤ Dixie

2 cups rice                                                                 1 Tbls. sweet basil

1 lg. onion                                                                  Juice and zest of 1 lemon

1 lg. green pepper                                                     1/2 tsp. cayenne pepper

2 c. celery                                                                   1 tsp. salt

4 sm. fresh tomatoes                                               1/2 tsp. black pepper

1 lg. can tomato sauce                                             Shredded Cheddar Cheese

Cook 2 cups of rice, set aside.  Cut vegetab;es into medium size chunks. Saute’ in olive oil the onion, green pepper, ( I use a medley of red, green ,yellow, and orange peppers) celery, and fresh tomatoes.

Mix tomato sauce, basil, lemon zest, and lemon juice, cayenne pepper, salt and pepper together. add; vegetables and rice to tomato sauce mixture and combine well. Pour into a 9×13 pan, that has been sprayed with non-stick spray. Top with desired amount of cheddar cheese and bake at 350 for about 35 minutes or until hot and bubbly and cheese is melted and lightly browned .

Enjoy !!!

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