2 3/4 cups water
3 cloves garlic, minced
2 teaspoons curry powder
3 teaspoons olive oil
3/4 cup cooked white rice
1 onion, chopped
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 (16 ounce) can tomato sauce
1 (2 ounce) can tomato paste
1 1/2 cups cooked cooked rice
1 cup shredded Cheddar cheese
1 tablespoon margarine
In a medium saucepan, bring water and garlic to a boil. Reduce heat to medium and cook, stirring occasionally, for 5 minutes. Stir in curry powder, olive oil, rice, onion, salt, basil, oregano and tomato sauce.
Stir cooked rice into cooked rice mixture.
Stir tomato paste into cooked rice mixture.
Pour tomato sauce into a large bowl and stir mixed vegetables into tomato sauce.
Stir margarine into tomato sauce.
Cover loosely with foil. Chill in refrigerator. Serve chilled.