Ingredients
- 4 cups water
- Salt
- 2 cups brown rice
- 4 tablespoons olive oil
- 2 ½ cups chopped onion
- Freshly ground black pepper
- 2 pounds ground beef or ground turkey
- 1 cup chopped green peppers
- 1 cup chopped red peppers
- 2 teaspoons ground cumin
- 3 cups crushed tomatoes
- 1 cup beef or chicken bouillon
- 2 ounces Parmesan cheese, in shavings
- 3 tablespoons bread crumbs
- Nutritional Information
Nutritional analysis per serving (8 servings)
633 calories; 33 grams fat; 11 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 31 grams protein; 96 milligrams cholesterol; 654 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings
Preparation
- Bring the water to a boil with a teaspoon of salt in a large saucepan. Add rice, cover and lower heat. Simmer until rice is tender and water has been absorbed, about 40 minutes.
- Meanwhile, heat two tablespoons of the oil in a heavy skillet. Add the onions and cook until lightly browned. When the rice has finished cooking, add it and mix with the onions. Season with salt and pepper.
- Mix about one-fourth of the rice mixture with the ground beef and set aside. Spread the remaining rice mixture in a baking dish at least two inches deep.
- Heat the remaining oil in a skillet. Saute the peppers until lightly browned, then spread them over the rice mixture in the casserole. Mix one teaspoon cumin and salt and pepper to taste with the meat and rice mixture, lightly brown in the pan and spread it over the peppers in the casserole.
- Add the tomatoes and bouillon to the pan. Bring to a simmer and season with remaining cumin and salt and pepper. Spoon over the meat. Cover with shaved Parmesan cheese and bread crumbs.
- Shortly before serving, preheat oven to 350 degrees. Place the casserole in the oven and bake about 20 minutes, until heated through.
Dining and Cooking