Rice casserole with minced meat
Description
Let's give the classic rice casserole with minced meat a little twist by adding bell pepper and cheese. The result will be surprisingly vibrant and flavorful—just try it for yourself! First, cook the rice until done. Whether to use short-grain or long-grain rice is entirely up to you. If you prefer a more homogeneous texture in your casserole, go for short-grain rice; if you like rice grains to stay firm and distinct, choose long-grain. While the rice is still hot, mix it with butter. Once cooled, stir in grated cheese and beaten eggs. Peel the onion and garlic. Finely chop the onion and sauté it in a heated pan with a small amount of vegetable oil until lightly golden. Add grated carrot, mix well, and cook for another couple of minutes. Wash the bell pepper, remove seeds, and cut into small cubes or thin strips, then add to the onion and carrot. Cover with a lid, reduce the heat, and let the vegetables simmer together for a few minutes. Add the minced meat to the pan and cook for about 10 minutes, stirring constantly to prevent sticking. If you prefer a crispier meat, increase the heat. Cooking over medium heat will result in a more stewed texture. If you cover the pan, the meat will release more liquid; if you leave it uncovered, it might become too dry. The best approach is to cover it briefly over medium heat, then uncover, increase the temperature, and continue cooking until most of the liquid has evaporated. Grease a baking dish with vegetable oil. Spread half of the rice on the bottom. On top, add the meat and vegetable mixture. Then cover with the remaining rice. Smooth the surface with a spatula or spoon, and place in a preheated oven at 180°C for 40–50 minutes. Let the casserole cool slightly after baking, then carefully remove it from the dish. Serve in portioned slices with a fresh salad and tomato sauce.