dish
Rick Bayless's Tomato, Rice and Beef Casserole

6
Serves
419
Calories
14
Nutrients
18
Vitamins

Ingredients

6 ripe Roma tomatoes
1 tablespoon olive oil
1 large white onion , sliced 1/4" thick
3 cloves garlic , finely chopped
1/2 tablespoon dried oregano
1 teaspoon salt
1 cup medium or long grain rice
1 cup grated Monterey jack or Mexican Chihuaha cheese
1 1/2 cups cooked, shredded grilled skirt or flank steak

Cooking Instructions

For the roasted poblano chilis and tomatoes:

1. Preheat the broiler.

2. Roast the chilies and tomatoes under a very hot broiler until blackened on all sides, about 10 minutes for the chilies and 12 minutes for the tomatoes.

3. Cover the chilies with a clean kitchen towel and let stand for 5 minutes. Peel the chilies and remove the stems and seedpods. Rinse the chilies briefly to remove specks of skin and seeds. Slice the chilies into 1/4" strips.

4. Cool, peel and roughly chop the tomatoes. Set aside the tomatoes and their juices.

5. Heat the oil in a medium-size skillet over medium heat. Add the onion and cook until golden brown, about 5 minutes. Add the garlic and oregano, and cook 1 minute longer. Add the chilies, tomatoes and their juices. Stir until the juices have reduced, about 3 to 4 minutes. Season with salt. Remove from the heat and set aside. (This can be made ahead and refrigerated up to 3 days.)

For the casserole:

1. In a large pot, bring 3 quarts water and the salt to a boil. Add the rice and simmer, uncovered, for about 15 minutes, until all the grains are tender but not mushy or splayed. Strain the rice and spread on a tray to cool.

2. Preheat the oven to 350°F.

3. Spread half the rice over the bottom of a lightly greased 8" x 8" baking dish. Spoon on half the chili-tomato mixture and sprinkle with half the cheese. Spread all the beef over the cheese. Cover with the remaining rice, chili-tomato mixture and cheese. (This can be assembled a day in advance and refrigerated.)

4. Bake until bubbly and brown, about 20 to 30 minutes, but longer if it was refrigerated. Let stand 10 minutes, then serve.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Calories
419
Protein
25 g
Total Carbohydrate
6 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
5 g
Total Fat
17 g
Saturated Fat
7 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
56 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
24 %
Percent Calories from Carbohydrate
40 %
Percent Calories from Fat
36 %
Vitamin A
4425 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
6 mg
Vitamin B6
1 mg
Vitamin B12
2 mcg
Biotin
7 mcg
Vitamin C
26 mg
Vitamin D
9 IU
Folate
111 mcg
Vitamin E
3 IU
Vitamin K
8 mcg
Pantothenic Acid
1 mg
Calcium
182 mg
Iron
5 mg
Phosphorus
317 mg
Potassium
1007 mg
Sodium
967 mg
Zinc
4 mg