09-28-2004, 08:03 PM
INGREDIENTS: [ul] [li]1 1/2 cups instant rice [li]1 1/2 cups water [li]1 clove garlic, minced [li]2 tablespoons finely chopped onion [li]1/2 teaspoon salt [li]1/2 teaspoon freshly ground black pepper [li]1 (6 ounce) can tuna, drained [li]1/2 cup mozzarella cheese, shredded [li]1/4 cup tomatoes, chopped [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C).[/#333333] [li][#333333]In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.[/#333333] [li][#333333]Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.[/#333333] [li][#333333]Bake in a preheated oven for 20 minutes.[/#333333][/li][/ol]
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DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C).[/#333333] [li][#333333]In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.[/#333333] [li][#333333]Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.[/#333333] [li][#333333]Bake in a preheated oven for 20 minutes.[/#333333][/li][/ol]
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