1 c. rice
1 lb. franks, cut into 1/2 inch pieces
1/4 c. chopped green pepper
11 oz. can stewed tomatoes
1 tsp. oregano
1 tsp. seasoned salt
1/3 c. Parmesan cheese
2 tbsp. cornstarch
1/2 c. shredded Mozzarella cheese

Add 2 cups water to 1 cup rice and cook. Add Parmesan cheese and mix well. Form rice as crust in greased 9x13 inch pan. Bake at 450 degrees for 12 minutes.

Combine tomato, salt, and cornstarch in saucepan. Cook over medium heat until thick. Spread over crust. Add franks and pepper. Sprinkle with oregano and Mozzarella. Bake at 450 degrees for 10 minutes. Serve in squares.