Beef, Mushroom & Rice Casserole Recipe

4

Ingredients

3 tbsp. olive oil
14 oz. ground beef
1 onion, chopped finely
1 bell pepper, deseeded and chopped finely
2 1/4 c. sliced mushrooms
2 tbsp. tomato paste
1 1/4 c. long grain rice
2 1/2 c. hot beef stock
salt and pepper
3/4 c. freshly grated N.Y. white cheddar

Preparation

Step 1

Heat the oil in a high-sided, lidded casserole over medium-high heat. Add the beef and cook, stirring, until lightly browned. Reduce the heat to medium. Add the onion, bell pepper, mushrooms, and tomato paste. Cook for 5 minutes, or until soft. Stir in the rice. Cook gently, stirring, for 3-4 minutes. Pour in the hot stock. Season with salt and pepper. Bring to a boil. Cover tightly and simmer over low heat for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Sprinkle with the cheese. Cover and let stand while the cheese melts. Serve immediately, straight from the dish.