Moroccan Fancy Rice Salad

By Alia A

Ingredients:

1 tbsp. cooking oil, plus more for the baking pan

2 small bell peppers, one green and one red, diced

1 small onion, finely diced

1 small tomato, diced

Salt and pepper

2 tbsp. breadcrumbs

1 8.75-oz. can corn, drained

3 cups cooked rice

1 5-oz. can tuna, drained

1/4 cup finely shredded Real California Parmesan or mozzarella cheese

Lettuce leaves for garnish

Cherry tomatoes for garnish

Directions:

Serves 6

In a large skillet over medium-high heat, warm the oil. Add the peppers, onion, and diced tomato and cook, stirring occasionally, until the vegetables are very tender, 6 to 8 minutes. Add salt and pepper to taste.

Meanwhile, preheat an oven to 350°F. Lightly coat an 8- or 9-in. round baking pan with oil. Add the breadcrumbs, working them around the pan to coat the bottom and sides. Tap out any excess breadcrumbs and set the pan aside.

Transfer the vegetables to a large bowl. Set aside 2 tbsp. of the corn and add the remaining corn to the bowl with the vegetables, along with the rice, tuna, and cheese, mixing well. Transfer the mixture to the prepared baking pan, packing it in tightly, and bake until the cheese melts, about 10 minutes.

Remove the baking pan from the oven and invert a serving plate on top. Using oven mitts, carefully overturn the pan and plate, unmolding the salad onto the plate. Garnish the plate with lettuce leaves, cherry tomatoes, and the reserved corn before serving. (realcaliforniamilk.com)