ingredients
serves 4
3/8 cup brown rice
1/2 pint water
1 teaspoon salt
1 tablespoon butter
3/8 cup onion, chopped
1 small green pepper, deseeded and chopped
5/8 cup celery, chopped
8 ounce can peeled tomatoes
1 teaspoon brown sugar
1 teaspoon chilli powder (or to taste)
1 cup cheese, grated
GARNISH
about 4 black olives, stoned
parsley sprigs
method
1. Place the rice in a saucepan with the water and salt. Bring to the boil, cover and simmer for 30 minutes.
2. Meanwhile, melt the butter in a saucepan, add the onion, pepper and celery and cook until soft. Stir in the tomatoes and their liquid, the brown sugar and chilli powder.
3. Add the cooked rice and simmer until thick, about 10 minutes.
4. Transfer the mixture to a greased ovenproof dish and sprinkle the cheese over the top.
5. Place in a moderately hot oven (190°C, 375°F) for about 30 minutes to melt and lightly brown the cheese.
6. Serve immediately, garnished with the olives and parsley.
