Place the canola oil in a Dutch
oven over medium heat.
Add the onion, pepper and
celery, stirring slightly to cover with the oil.
Cook the vegetables 6 minutes
or until fork tender being sure to stir occasionally.
Add the tomatoes and cabbage
and continue cooking 10 minutes stirring often so the cabbage does not burn.
Place the butter in a microwave
safe dish.
Add the cheese cubes.
Remove and stir if the cheese
is not completely melted continue cooking on high at 30 second intervals, stirring after each time, until the
cheese has completely melted and the mixture is smooth.
Pour the milk into the cheese
mixture.
Carefully stir in the flour
until completely incorporated into the mixture.
Pour the cheese mixture into
the pan with the vegetables.
Stir in the
rice.
Place the oven temperature on
350 degrees and allow the oven to preheat.
Spray a casserole dish with a
non stick cooking spray generously.
Spread the mixture into the
prepared casserole dish.
Bake 55 minutes or until the
rice is soft and the casserole is heated through.
8
Servings
This dish can be made ahead and
placed in the freezer until ready to bake.