Country Mediterranean Beef

By tjm01

Ingredients

• 1 1/2 cups long grain rice
• 2 1/2 cups low sodium chicken broth
• 3 small zucchini, sliced
• 2 Tbs. olive oil, divided
• 1 red pepper, seeded & chopped
• 1 red onion, peeled & chopped
• 1 lb. lean ground beef
• 2 tsp. chopped garlic
• 2 tsp. chopped fresh rosemary
• 1/4 cup sun-dried tomatoes packed in oil, drained & chopped
• 1 pkg (1.2 oz) onion gravy mix
• 1/2 cup low fat sour cream
• 4 oz. goat cheese, crumbled
• 1/2 cup pitted kalamata olives

Details

Servings 6

Preparation

Step 1

Heat oven to 400 degrees. Prepare rice according to package directions, substituting broth for water; set aside. In skillet over medium-high heat, cook zucchini in 1 Tbs. olive oil for 4 minutes or until golden brown; remove from pan.
In same skillet, cook peppers & onions in remaining olive oil for 3 minutes.
Add beef & garlic; cook 5 minutes or until beef is browned. Add next 3 ingredients and 2 cups water. Increase heat to high; bring to a boil. Reduce heat to medium; let simmer 2 minutes, or until thickened. Remove from heat.
Stir in sour cream. Spoon 1/2 rice into greased casserole dish. Top with 1/2 each beef mixture, zucchini, goat cheese & olives. Repeat layering. Bake 15 minutes or until heated through.