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Ingredients
- 1 1/2 c. Rice (rinsed)
- 1 1/4 tsp Salt
- 1/2 tsp Pepper
- 3 Tbsp. Margarine
- 1 sm onion
- 1 c. Canned tomatoes
- 2 c. Coarsely minced cabbage
- 1/2 c. Half 'n half
Directions
- Steam the rice in 2 c. ofboiling water and salt until water is absorbed but rice is only partially cooked.
- Saute/fry onion in margarine until transparent.
- Add in pepper. Add in tomatoes and heat. Add in cabbage.
- Add in to the rice. Lastly, pour in the half 'n half. The mix should be quite soupy. If too thick, add in another 1/2 to 3/4 c. water.
- Pour the mix into the greased 2 quart. casserole.
- Cover and cook in the oven for roughly 1 hr. at 325F. till liquid is absorbed.
- Serve as a side dish with meat and potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 177 | |
| Calories from Fat 40 | 23% |
| Total Fat 4.54g | 6% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.78g | |
| Cholesterol 0mg | 0% |
| Sodium 461mg | 19% |
| Potassium 141mg | 4% |
| Total Carbs 30.82g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.66g | 1% |
| Protein 3.04g | 5% |
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