This is a hearty meal, perfect for coming cold days. Loved when mom made this dish! Try it and let us know what you think!
- 3 Cups Dry Rice
- 28 oz Tomato Sauce
- 10 oz Frozen Peas
- Romano Cheese, grated
Cook 3 Cups Dry Rice according to package directions. Most rice preparation calls for one cup rice with two cups water. This recipe uses 1-1/2 cups rice with three cups water.
When rice is cooked, fold in 28 oz cooked tomato sauce to the pot of rice. Recommendation: Furmano’s crushed tomatoes make a tasty sauce. I like to use heated leftover sauce (which I keep in the freezer) when I prepare this meal, as it makes for a quick preparation.
Fold in the frozen peas to the pot.
This is a relatively dry mixture, but if it seems too dry add a little water and fold in well.
Cover, cook on low for 3 minutes, or until peas are cooked, not mushy.
Top generously with grated Romano cheese.
More recipes by Grace Hallenbeck can be found here.
If you like what you see on The Tentacle, click Like and follow us on Facebook, Twitter, Pinterest and Parler. Remember to always share what you read. We can’t grow and continue to bring you community created information without your participation.