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Lamb And Rice Casserole

Microwave.Lady's picture
Ingredients
  Olive oil 1 Tablespoon
  Lamb 1 1⁄2 Pound, cut into 1 inch cubes
  Onion 1 Medium, thinly sliced
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Uncooked long grain rice 1 Cup (16 tbs)
  Dried oregano leaves 1⁄2 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Beef bouillon cubes 2
  Water 2 Cup (32 tbs)
  Canned tomato sauce 8 Ounce (1 Can)
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

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Rice

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