Vegetable Rice Casserole

• fresh tomato, chopped (canned may be used)
• 1 green pepper
• 1 onion
• 2 carrots
• 2 cups broccoli florets
• 2 cups cauliflower
• other vegetables, of your choice
• 12 cup white rice
• 12 cup brown rice
• 1 cup water (less if using canned tomatoes)
• 2 tablespoons vinegar
• 1 teaspoon broth, concentrate (like beef, chicken, vegetable soup base)
• hot sauce
• salt and pepper
• 2 cups preferred cheese (or combination of cheeses)

1. Layer the bottom of a 13 x 9-inch baking pan with tomatoes.
2. Dice the green pepper, onion, carrots, broccoli, cauliflower, and other vegetables of choice.
3. Layer half the vegetables over tomatoes.
4. Layer rice.
5. Layer other half of vegetables.
6. Layer on top with more chopped tomatoes.
7. Pour water, vinegar, broth concentrate, hot sauce, salt, and pepper over casserole.
8. Bake covered at 350 degrees for 1 1/2 hours, then remove cover and top with cheese.
9. Bake an additional 15 to 30 minutes.

fresh tomato, green pepper, onion, carrots, broccoli florets, cauliflower, other vegetables, white rice, brown rice, water, vinegar, broth, hot sauce, salt, preferred cheese

Taken from www.food.com/recipe/vegetable-rice-casserole-79761 (may not work)