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Categories:
celery green bell pepper onion butter flour salt tomatoes hot pepper eggs white rice American cheese
Viewed: 53 - Published at: 8 years agoIngredients
- 1 12 cups sliced celery
- 1 cup chopped green bell pepper
- 1 medium size onion, thinly sliced
- 2 tablespoons butter
- 1 12 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 (16 ounce) can whole tomatoes, undrained, cut up
- 14 teaspoon hot pepper sauce
- 6 hard-boiled eggs, chopped
- 2 cups white rice, cooked (without salt)
- 12 cup shredded American cheese
Method
- Preheat oven to 350 degrees.
- In a large saucepan, over medium heat, stir and cook celery, green pepper and onions in butter until tender.
- Add flour and salt, stir until blended.
- Stir in tomatoes and hot pepper sauce; bring to a boil.
- Reduce heat, and simmer uncovered 10 minutes or until thickened and bubbly, stirring occasionally.
- Gently stir in chopped eggs.
- Spoon rice onto bottom of a 2-quart greased baking dish.
- Pour egg mixture over rice.
- Bake uncovered 25 to 30 minutes or until thoroughly heated.
- Top with cheese during the last 5 minutes of baking time.
