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Serves a Crowd
February 5, 2011
long-grain white rice
clove garlic, minced
orange juice, fresh-squeezed
chicken broth as needed
can of mackerel with tomato sauce
pitted green olives, chopped
sharp cheddar cheese, grated
hard-boiled egg, peeled
In This Recipe
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.
Serves a Crowd
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