Rice Casserole II Recipe

Ingredients

1 large yellow onion, diced

4 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon dried basil

1 tablespoon chopped fresh rosemary

4 cups uncooked white rice

1 (10.75 ounce) can condensed tomato soup

1 (10 ounce) can chopped green chile peppers

1 (15 ounce) can crushed pineapple, drained

2 cups water

1 cup shredded mozzarella cheese

1 tablespoon chopped fresh parsley

Directions

Bring a large pot of water to a boil. Add onion, and cook, stirring occasionally, for 5 minutes or until tender.

Add ginger garlic and salt and basil. Cook over medium heat for 2 minutes, stirring occasionally, or until garlic is tender. Stir in rosemary, white rice, tomato soup, chopped green chile peppers and pineapple.

Stir skillet mixture into chicken mixture. Cook for a few minutes or until chicken is no longer pink.

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Comments

Shonnon writes:

⭐ ⭐ ⭐ ⭐

I made this for my family and they loved it. Children: "What are these made of?" "They're supposed to be bread, not toys!" "But why?" "Because bread is meant to be eaten!" This is so different! I expected a lot more of a sandwich, but this is really good. More like bread than a typical Greek salad, which is great. Very healthy. Easy to make. Strongly suggest you try this before you judge.

Jooy Joon writes:

⭐ ⭐

I was unhappy that the dressing as is didn't have a great deal of peanut butter flavor. But, I'm going to try using butter from a jar of Trader Joes and see what happens. Will be giving this 5 stars for sure.