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

Ingredients
Preparation

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.