Brown Rice Casserole

Name: Brown Rice Casserole
Total time: 1 h 30 min
Yield: 8 to 10 servings
Ingredients: 4 cups water; Salt; 2 cups brown rice; 4 tablespoons olive oil; 2 1/2 cups chopped onion; Freshly ground black pepper; 2 pounds ground beef or ground turkey; 1 cup chopped green peppers; 1 cup chopped red peppers; 2 teaspoons ground cumin; 3 cups crushed tomatoes; 1 cup beef or chicken bouillon; 2 ounces Parmesan cheese, in shavings; 3 tablespoons bread crumbs

By Florence Fabricant

Total Time: 1 hour 30 minutes
Rating: 4(45)
Notes: Read community notes

Featured in: FOOD; Hearty Stews and Casseroles Warm the Hearth

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Ingredients

Yield:8 to 10 servings

4cups water
Salt
2cups brown rice
4tablespoons olive oil
2½cups chopped onion
Freshly ground black pepper
2pounds ground beef or ground turkey
1cup chopped green peppers
1cup chopped red peppers
2teaspoons ground cumin
3cups crushed tomatoes
1cup beef or chicken bouillon
2ounces Parmesan cheese, in shavings
3tablespoons bread crumbs

Ingredient Substitution Guide

Preparation

Step 1
Bring the water to a boil with a teaspoon of salt in a large saucepan. Add rice, cover and lower heat. Simmer until rice is tender and water has been absorbed, about 40 minutes.
Step 2
Meanwhile, heat two tablespoons of the oil in a heavy skillet. Add the onions and cook until lightly browned. When the rice has finished cooking, add it and mix with the onions. Season with salt and pepper.
Step 3
Mix about one-fourth of the rice mixture with the ground beef and set aside. Spread the remaining rice mixture in a baking dish at least two inches deep.
Step 4
Heat the remaining oil in a skillet. Saute the peppers until lightly browned, then spread them over the rice mixture in the casserole. Mix one teaspoon cumin and salt and pepper to taste with the meat and rice mixture, lightly brown in the pan and spread it over the peppers in the casserole.
Step 5
Add the tomatoes and bouillon to the pan. Bring to a simmer and season with remaining cumin and salt and pepper. Spoon over the meat. Cover with shaved Parmesan cheese and bread crumbs.
Step 6
Shortly before serving, preheat oven to 350 degrees. Place the casserole in the oven and bake about 20 minutes, until heated through.

Ratings

4 out of 5

45 user ratings

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Cooking Notes

Amelia6 years ago

I really liked this casserole - the flavor reminded me of Mexican Rice my father used to make. I'll add corn (and maybe diced green chiles) next time, to make it even closer to his recipe - and double the cumin. Definitely should drain the beef after browning it. I didn't have bread crumbs, so just doubled the parmesan cheese (shredded), which was good. Half of the recipe works well in an 8"x 8" pan (made 6 servings).

shore cook5 years ago

Changed this up a little based on comments. Increased the cumin, added cayenne pepper and chopped fresh oregano. Also added a can of Rotel diced chilies & tomatoes, along with a can of black beans to the meat/rice mixture. I did drain the ground beef, less greasy. After layering the rice in the casserole, I topped that with a bit of monterey jack cheese, and also topped the meat layer with some cojito cheese, just because thats what I had in the house. Amazingly good! Thanks NYT Cooking!

Katerina Clauhs Dhand5 years ago

This was a really yummy, healthy meal for my sisters and their families who'd just arrived from transatlantic flights. I crumbled tempeh and used that instead of the beef. Added extra cumin everywhere and a little cinnamon to the sauce. Delish!!!

Amelia6 years ago

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