One Pot Beef, Pepper, and Rice Casserole
I love a good one pot meal, don’t you? With the business of summer and three young children under my belt, this seems to be about the only type of meal I can get on the table anymore! I love it because you can cook the entire dish in under an hour without much prep work ahead of time. It’s a go-to favorite of ours! This casserole is fairly simple but has a lovely flavor reminiscent of a hamburger or even a stuffed pepper. I love it during these long summer days and nights, as it makes excellent leftovers as well.
ingredients & recipe:
serves 6
2 tbsp (28 g) beef tallow or lard (butter works, too)
1 lb (454 g) ground beef
2 bell peppers (300 g), any color and diced
1 large onion (160 g), diced
3 clove garlic (16 g), minced
2 cups (300 g) cherry tomatoes, quartered
2 tsp fresh or 1 tsp dried oregano
2 tsp fresh or 1 tsp dried basil
1 tsp smoked paprika
pinch of red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper
8 oz (226 g) tomato paste
1 cup (200 g) white rice
2 cups (480 ml) beef broth
1 cup (115 g) smoked cheddar cheese, shredded
Fresh basil for garnish
directions:
In a large stock pot, melt the tallow or lard over medium heat. Brown the beef by letting it sit in the hot fat and sear, flipping it onto the other side, and then crumbling in the pan. Add the bell pepper and onion and cook until softened, about 5 minutes. Toss in the garlic, cooking until fragrant, about 2 minutes.
Stir in the cherry tomatoes and continue to cook, adjusting the heat as necessary, until the tomatoes blister and release their juices. Season everything with the oregano, basil, paprika, red pepper flakes, salt, and pepper. Adjust any seasonings as desired. Stir in the tomato paste to coat everything, and then add the rice and stir until well combined.
Add the beef broth and bring to a boil. Continually stir the pot to prevent the rice from sticking to the bottom. Lower the heat to a simmer and cover the pot, cooking for 20 minutes or until the rice is softened and the liquid has evaporated. You will want to continually check, stirring the pot a bit, to help keep the rice from sticking to the bottom of the pot.
Once the rice is fully cooked, stir in the cheddar cheese. Cover the pot for another few minutes, letting the cheese melt.
Serve warm garnished with fresh basil.
As we enter the deep part of summer, this dish is excellent for the kitchen gardener. Everything inside is fitting for the season, when tomatoes, peppers, oregano, and basil are all growing abundantly in the garden beds. I love to make seasonal dishes, and this one is truly a summer wonder! I hope that you enjoy giving it a try.
Let me know if you make this recipe!
xoxo Kayla
