Tuna Rice Casserole

1 ½ cups instant rice

1 ½ cups water

1 clove garlic, minced

2 tablespoons finely chopped onion

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 (5 ounce) can tuna, drained

½ cup mozzarella cheese, shredded

¼ cup tomatoes, chopped

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.

Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.

Bake in a preheated oven for 20 minutes.