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- 1 cup long-grain white rice
- 1 clove garlic, minced
- 1 onion, diced
- 1 zucchini, diced
- splashes soy sauce
- 1/4 cup orange juice, fresh-squeezed
- chicken broth as needed
- 1 can of mackerel with tomato sauce
- 1 handful pitted green olives, chopped
- 1 cup sharp cheddar cheese, grated
- 0.5 cups Parmesan cheese
- 1 hard-boiled egg, peeled
- Cook garlic, onion, and zucchini in a pan or skillet with a splash of soy sauce and orange juice and the mackerel tomato sauce, until almost cooked through.
- On a separate small pot, cook the soaked and drained rice in chicken broth. With a fork, flake up the mackerel in the can, and then pour the whole thing into the rice. Add the green olives.
- Continue cooking, and adding chicken broth, until the rice soaks up all the liquid and is cooked through.
- Get a baking dish, spray with with PAM. Pile the onion/zucchini mixture on the bottom, then layer the rice/mackerel mixture on top. Sprinkle generously with both cheeses.
- Bake/broil the dish at about 475 degree Fahrenheit for about 15 minutes or until the cheese is melted and toasted. Serve with boiled egg on top.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
This burger's all that and a bag of barbecue-flavored chips.
Wildcard Winner: Texas Tailgate Burger
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Meat-free Memorial Day recipes.
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