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This beef and tomato rice casserole tastes even better the next day

Written by on June 17, 2019

Beef and Tomato Rice Casserole

1 onion, finely chopped

2 tbsp (30 ml) olive oil

1 lb (450 g) lean ground beef

1/2 tsp ground turmeric

2 1/2 cups (625 ml) chicken broth

1 can (14 oz/398 ml) diced tomatoes

1 1/2 cups (345 g) basmati rice

3 cups (360 g) green beans, cut into pieces and cooked

2 to 3 green onions, thinly sliced

With the rack in the middle position, preheat the oven to 350 F (180 C).

In a large ovenproof pot, brown the onion in the oil. Add the meat, garlic and turmeric. Cook over high heat, breaking the meat up with a wooden spoon, until well browned. Season with salt and pepper.

Add the broth, tomatoes and rice and bring to a boil. Cover and bake for 30 minutes or until the rice is tender. Add the beans and toss gently. Adjust the seasoning. Spoon the rice into a serving dish. Cover and let rest for 10 minutes to allow the rice to absorb the remaining liquid. Sprinkle with the green onions and serve.

Note: This casserole is even better the next day.

Makes 6 servings.

Ricardo Larrivée is a Montreal-based television food writer and freelance contributor for the Star. Follow him on Twitter: @ricardorecipes

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