fox point rice

By mrboyton

Ingredients

• 2 Cups plain white rice (we like Riceland)
• 4 Cups water
• 1 tsp. butter
• 1/2 tsp. salt
• 1 8 oz. can diced or chunk canned tomatoes (we used unseasoned)
• 1-2 TB. FOX POINT SEASONING
• 1/2 Cup shredded mozzarella cheese
• 2 TB. shredded parmesan cheese (optional–it is a nice finishing touch sprinkled on top but isn’t absolutely necessary)

Preparation

Step 1

Preheat oven to 325°. Mix rice, water, butter, and salt in a small, heavy pan. Bring to a boil over medium-high heat, cover, reduce heat to low and cook 12 minutes. The key is to not overcook the rice. Spread the rice in a 9"X13" glass pan, add tomatoes, FOX POINT SEASONING, and mozzarella cheese. Stir gently to combine. Too much stirring causes the rice to get sticky. Sprinkle parmesan cheese on top and cover loosely with foil. Return to the oven for 20 minutes, or until cheese has melted and dish is heated through. The pan of rice will hold well in the oven for quite some time, just turn the oven down to 200° and crimp the foil cover on tightly.

Yield: 8-12 servings
Prep. time: 10 minutes
Cooking time: 35 minutes