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MOZZARELLA, TOMATO AND BASIL RICE CASSEROLE

IACP Take 5! Recipe Contest Winner - Jill K. Bosich
Yield: 8 servings

 
Ingredients
• 2 tablespoons olive oil
• 2 cups uncooked rice
• 1/4 teaspoon ground white pepper
• 5 1/2 cups chicken broth
• 3 tomatoes, chopped
• 1 pound mozzarella, cubed
• 1/2 cup chopped fresh basil
• vegetable cooking spray
• 1/4 cup butter


Directions
Heat oil in large saucepan over medium-high heat. Add rice; cook and stir 3 to 5 minutes, or until golden brown. Add pepper and broth. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. 
 
In a large bowl, combine rice, tomatoes, cheese and basil. Coat 13x9x2-inch baking dish with cooking spray. Pour rice mixture into baking dish; dot with butter. Cover with foil and bake at 375 degrees for 25 minutes, or until heated through.
 

USA Rice Federation (www.usarice.com)