Fiery Rice Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice, cooked al dente in salted water
- 250 g minced meat
- 1 tablespoon butter or margarine
- Pepper, paprika powder, curry, Tabasco
- 1 onion (s)
- 3 tablespoon tomato paste
- 1 can kidney beans
- 1 can corn, (425 ml)
- 200 g cream
- 1 teaspoon cornstarch
- 200 g cheese, rated
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Cook rice until al dente according to the instructions on the packet.
- Fry the minced meat in hot butter or margarine. Season with salt, pepper, paprika powder and curry. Peel and dice the onion and add. Stir in tomato paste and season with Tabasco.
- Drain the rice, quench. Rinse the kidney beans, mix with the corn and minced meat into the rice and place in a greased baking dish.
- Mix the cream with salt, pepper and cornstarch, pour over the casserole and sprinkle with cheese. Bake the casserole in a preheated oven at 200 ° C (convection 180 ° C) for about 30 minutes.
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