Rice with Tomato, Peas and Mozarella Bake $9.21

I started out trying to make Arancini, which are Italian rice balls. They are usually made with Aborio rice and breadcrumbs and then fried. So ofcourse I would not be frying them, but baking instead, the only problem was aborio rice is an uncooked long grained rice that becomes very sticky when cooked and that along with eggs makes for the rice balls to stick together easily, and so with my instant rice, the rice balls were fall apart:(. Not to fret, worry or gosh forbid- WASTE, I turned the dish into a cassarole, it was soooooo good!!!! In cooking the Convenient Store Way-there is always a way!!
ingredients
2 cups instant rice .69
4 cups water
2 tablespoons dried onion .40
2 tablespoons garlic powder .40
1 tablespoon olive oil .20
1 can 15 ounces canned peas $1.79
1 can 15 ounce diced tomato $1.99
1 can 10 ounce tomato sauce $1.49
3 egg whites .30
1/2 cup parm cheese
2 slices of bread for breadcrumbs .20
1 1/4 cup shredded part skim mozarella $1.70

make sauce:
heat skillet with oil on low
add onion and garlic powder, saute 5 minutes
add tomato sauce and diced tomato
simmer for 20 minutes, add peas and simmer another 10 minutes

cook rice according to directions, set aside to cool
preheat oven to 400
in bowl combine rice, egg, parm cheese, breadcrumbs and sauce with peas(leave 1/4 cup breadcrumbs and 1 cup aside of sauce)
pour rice into casarole dish
top with remaining breadcrumbs, sauce and mozarella cheese
cover dish with foil and bake for 20 minutes
uncover and bake another 10 minutes
let stand, cut into pieces and serve