Cook1 hr 15 mins
From: "The Bean Cookbook" by Norma S. Upson (1982). Hearty and filling. Brown rice usually takes about 45 minutes so I'm including that in the cooking time. *If you would like some heat or a chile flavor consider adding tabasco, jalapenos or diced mild green chilies. I just made this with salsa instead of tomatoes and added black pepper. I was very pleased with the results. A simple flavored hearty meal. I'm used to mexican dishes having cumin and it may work with this but I liked it being different and it may appeal to people who don't like cumin. I think black olives and bell pepper would be good in it too. Some people may also want to add layers of cheese but I was really surprised at how good it was without it. To cut down the fat more you could cook the onions with the ground beef and skip the butter.
- 1 cup brown rice
- 1 beef bouillon cube
- 2 tablespoons butter (original has 1/2 cup!) or 2 tablespoons margarine (original has 1/2 cup!)
- 1 medium onion, thinly sliced
- 1 lb lean ground beef
- 1 -2 garlic clove, minced
- 2 teaspoons dry mustard
- 1 tablespoon chili powder
- 1 teaspoon salt (I used garlic salt)
- 1⁄2 teaspoon black pepper
- 1 (15 ounce) can tomatoes, drained (I used jarred mild salsa)
- 1 (15 ounce) can kidney beans, liquid reserved
- 1 teaspoon paprika
- 1⁄4 cup parmesan cheese, grated
- Cook rice according to package directions, adding bouillon cube to cooking water.
- When the rice is nearly done, saute onion in butter.
- Crumble beef and add to onion with garlic, mustard, chili powder, salt and pepper. Cook until meat loses pinkness. Drain grease if needed.
- Layer half the meat mixture in the bottom of a 2-quart casserole.
- Spread cooked rice over meat.
- Spoon tomatoes over rice.
- Spoon beans with liquid over tomatoes.
- Put remaining meat mixture over beans.
- Combine paprika and cheese and sprinkle over the top.
- Bake uncovered at 350F for 30 minutes.
- I enjoyed this with sour cream.