OLIVE RICE AND TOMATO RAREBIT

 

This 1950 recipe was created by Minute Rice.

INGREDIENTS

1 1/3 cups instant rice

1/ ½ cups water

¾ teaspoon salt

1 can tomato soup

2 cups grated sharp cheese

½ teaspoon mustard

¼ cup chopped, stuffed olives

2 tablespoons butter

DIRECTIONS

Heat rice, water and salt to boiling, remove from heat and let stand covered for 10 minutes.

Heat a can of tomato soup (undiluted) with cheese and mustard. Cook until cheese is melted.

Add olives and butter to rice and mix.

Pour tomato/ cheese mixture over rice. Serves 4.