1 large tomato, sliced into 1/4-inch slices
1/2 teaspoon red wine vinegar
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
1 tablespoon butter, melted
2 tablespoons olive oil
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 3/4 cups uncooked Italian-style rice
1 1/2 cups chicken stock
1 1/2 cups chicken broth
1 1/2 cups uncooked egg noodles
1 1/4 cups packed light brown sugar
Preheat oven to 350 degrees F (175 degrees C). Fold tomatoes into the left over mixture and set aside. Mix vinegar, salt, and poultry seasoning into the tomato mixture, coating well.
Place butter, olive oil, and brown sugar in a small saucepan and lightly whisk over medium heat until mixture is light but not lukewarm. Mix in chicken stock and wet rice (to preserve flavor), cook slightly longer.
Place tomato mixture and vinegar mixture, along with the brown sugar in a 3-quart roasting skillet large enough to accommodate the tomatoes. Pour sauce over all and toss to coat. Cover loosely with aluminum foil.
Bake in preheated oven for 30 minutes, or until rice is cooked through and top is golden brown and bubbly.
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