Lamb And Rice Casserole
|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|
|Beef bouillon cubes||2|
|Water||2 Cup (32 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
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.
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