Beef and Tomato Rice Casserole

Name: Beef and Tomato Rice Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 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

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Preparation 15 min
Cooking 40 min
Servings 6

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 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.

Note from Ricardo

This casserole is even better the next day

Personal Note

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This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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