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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Serve with fresh asparagus for lunch or a light supper. Ingredients:
1 1/2 cups sliced celery |
1 cup chopped green bell pepper |
1 medium size onion, thinly sliced |
2 tablespoons butter |
1 1/2 tablespoons all-purpose flour |
1 teaspoon salt |
1 (16 ounce) can whole tomatoes, undrained, cut up |
1/4 teaspoon hot pepper sauce |
6 hard-boiled eggs, chopped |
2 cups white rice, cooked (without salt) |
1/2 cup shredded american cheese |
Directions:
1. Preheat oven to 350 degrees.
2. In a large saucepan, over medium heat, stir and cook celery, green pepper and onions in butter until tender.
3. Add flour and salt, stir until blended.
4. Stir in tomatoes and hot pepper sauce; bring to a boil.
5. Reduce heat, and simmer uncovered 10 minutes or until thickened and bubbly, stirring occasionally.
6. Gently stir in chopped eggs.
7. Spoon rice onto bottom of a 2-quart greased baking dish.
8. Pour egg mixture over rice.
9. Bake uncovered 25 to 30 minutes or until thoroughly heated.
10. Top with cheese during the last 5 minutes of baking time.
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