Brown Rice and Pepper Casserole

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 bell peppers (red, green, yellow or mix), chopped
4 large garlic cloves, chopped
1 teaspoon paprika
1 (14.5-ounce) can diced tomatoes, drain but keep the juices for later
3 cups cooked Riceland Natural Brown Rice
Salt, pepper and cayenne to taste
1 large egg

Preparation

1. Preheat oven to 350degrees.
2. Heat 2 tablespoonsoil in a large skillet. Add onion and bell peppers. Cook over medium-low heatfor 5 minutes.
3. Add garlic and 1teaspoon paprika, and saute for a few seconds. Add drained tomatoes and cook over medium-low heat, stirring often until vegetable mix thickens.
4. Remove from heat, add cooked rice and mix well. Season with salt, pepper and cayenne.
5. Beat egg with remaining paprika. Add enough water and reserved tomato juice to make 1 cup.Add to egg and mix until well blended.
6. Lightly spray 2quart baking dish with non-stick spray. Place rice mixture evenly over thebottom of the dish. Add egg mixture on top. Pour 1 cup water around the edge ofcasserole pan and bake 30 minutes or until top is lightly browned.

**Add browned hamburger meat or sausage and top with cheese to make it a meal.