Beef and Tomato Rice Casserole
Beef and Tomato Rice Casserole
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  • 1 onion, finely chopped
  • 2 tbsp (30 ml) olive oil
  • 1 lb (450 g) lean ground beef
  • 4 garlic cloves, chopped
  • 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
  • Preparation
  • 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.
  • Description
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