by burp_excuzme
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burp_excuzme's Notes:
1 cup long-grain white rice Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 onion, diced Ask a question about this ingredient
1 zucchini, diced Ask a question about this ingredient
splashes soy sauce Ask a question about this ingredient
1/4 cup orange juice, fresh-squeezed Ask a question about this ingredient
chicken broth as needed Ask a question about this ingredient
1 can of mackerel with tomato sauce Ask a question about this ingredient
1 handful pitted green olives, chopped Ask a question about this ingredient
1 cup sharp cheddar cheese, grated Ask a question about this ingredient
0.5 cups Parmesan cheese Ask a question about this ingredient
1 hard-boiled egg, peeled Ask a question about this ingredient
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.
Ask a question about this stepOn 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.
Ask a question about this stepContinue cooking, and adding chicken broth, until the rice soaks up all the liquid and is cooked through.
Ask a question about this stepGet 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.
Ask a question about this stepBake/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.
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
