Lamb And Rice Casserole Recipe
The flavor of this Lamb And Rice Casserole recipe has occupied my mind so much that I almost never consider any other Lamb And Rice Casserole recipe. The Lamb And Rice Casserole is made with Rice which is easy to procure from any grocery store. This compelling Lamb And Rice Casserole is the Main Dish of choice for a winning meal. Treat your family to this Lamb And Rice Casserole and they are going to adore you for it.
Ingredients
1 tablespoon olive oil
1 1/2 pounds lamb, cut into 1-inch cubes
1 medium-sized onion, thinly sliced
1/2 cup chopped green pepper
1 tablespoon olive oil
1 cup uncooked long grain rice
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon paprika
1/4 teaspoons salt
1/8 teaspoon pepper
2 beef bouillon cubes
2 cups water
1 (8-ounce) can tomato sauce
Directions
Heat the 1 tablespoon olive oil in a skillet over moderately high heat on a conventional surface unit.
Add meat cubes and cook until lightly browned on all sides.
While meat is browning, in a deep, 2 1/2 quart, heat-resistant, non-metallic casserole dish, heat onion slices and green pepper in the 1 tablespoon olive oil in microwave oven on full power for 4 to 5 minutes or until vegetables are tender.
Stir once during cooking period.
Add browned lamb cubes, rice, oregano, basl, paprika, salt and pepper to onion mixture.
Mix thoroughly.
In a 4-cup, heat-resistant, non-metallic measuring cup, combine the bouillon cubes and water and heat on full power for 4 to 5 minutes or until boiling.
Stir to dissolve bouillon cubes.
Add tomato sauce to bouillon.
Pour over meat mixture in casserole, cover, and heat on simmer for 35 minutes or until meat is tender.
Any excess liquid will be absorbed if casserole is allowed to stand 5 to 10 minutes
Add meat cubes and cook until lightly browned on all sides.
While meat is browning, in a deep, 2 1/2 quart, heat-resistant, non-metallic casserole dish, heat onion slices and green pepper in the 1 tablespoon olive oil in microwave oven on full power for 4 to 5 minutes or until vegetables are tender.
Stir once during cooking period.
Add browned lamb cubes, rice, oregano, basl, paprika, salt and pepper to onion mixture.
Mix thoroughly.
In a 4-cup, heat-resistant, non-metallic measuring cup, combine the bouillon cubes and water and heat on full power for 4 to 5 minutes or until boiling.
Stir to dissolve bouillon cubes.
Add tomato sauce to bouillon.
Pour over meat mixture in casserole, cover, and heat on simmer for 35 minutes or until meat is tender.
Any excess liquid will be absorbed if casserole is allowed to stand 5 to 10 minutes
