When I was a kid I traveled with our youth group in the summer to perform musicals at other churches. We were always put up in the homes of the congregation members and fed at church potlucks. No matter which church we ever went to, this dish was always there. You’ve got to trust popularity sometimes.
2 c. cooked white rice
1 c. cottage cheese, room temperature
1 package cream cheese
1 tbsp. olive oil
1 lb. ground pork or beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 tsp. salt
1 tsp. garlic
1 tsp. oregano
1 tsp. coriander
1 tsp. black pepper
2 cans diced tomatoes
4 oz. whole milk mozzarella cheese, sliced
Cook the rice according to the directions and set aside. In a medium sized skillet sauté the onion the pepper and the garlic in the olive oil for three minutes. Add the ground meat and continue cooking until it is browned. Add the tomato, salt, pepper, basil, oregano, and coriander. Cook over medium heat for five minutes, stirring occasionally.
Stir the cream cheese and the room temperature cream cheese into the rice until they are well combined. Spread the mixture in the bottom of a large baking dish. Pour the tomato and meat mixture over the rice, then lay the sliced mozzarella cheese over the top. Bake in a three hundred and fifty degree oven for thirty minutes. Enjoy!