Baked Rice with Minced Beef and Cheese
Baked rice with minced beef, tomatoes and two kinds of cheese is a hearty dish that will warm the whole family on cold April days. But you will be reluctant to share the cheesy crust on top. You can also use up leftover risotto in the same way if you no longer want to eat it the next day – in that case, start with the cheese mixture and continue according to the recipe.
Prep: 25 min
Cook: 50 min
Servings: 6
Energy: 870 kcal per serving
Method
01.
Preheat the oven to 200 °C and grease a larger baking dish with oil.
02.
Heat a tablespoon of oil in a large pan, add the chopped bacon and fry until it starts to turn golden.
03.
Then add the onion and fry for about 5 minutes until it starts to soften, then stir in the garlic and bay leaf.
04.
Increase the heat a little, add the minced beef and fry, breaking up the lumps of meat with a wooden spoon. Fry until the beef browns and all the water evaporates.
05.
Lower the heat, stir in the curry powder, rice and tomato purée. Then pour in the hot stock and passata, season with salt, bring to the boil and cook for 10 minutes.
06.
Meanwhile, mix 100 g cheddar, the beaten eggs and a little salt and pepper.
07.
Add the beaten eggs with the cheese to the rice and mix.
08.
Tip the rice into the greased baking dish and put it in the oven for 20 minutes.
09.
After twenty minutes, stir and sprinkle the surface with the remaining cheddar and all the Parmesan. Bake for another 10 minutes until the cheese melts and the surface turns golden.
10.
Remove from the oven, leave to rest for 15 minutes before serving and serve. A good accompaniment is a green salad with a simple dressing.
