CHEESY SOUR CREAM RICE BAKE
500 g ground beef
1 medium onion, finely chopped
425 g canned tomato puree
1 ½ cups long grain, white rice
3 cups water (or beef broth)
1 cup cottage cheese
½ cup sour cream
1 cup cheddar cheese, shredded
salt and pepper, to taste
Add the rice and water to a medium sauce pan over medium heat, stirring occasionally. Bring to a boil, reduce heat to low, and cover the pan.
Cook for 15-18 minutes, stirring occasionally, until the water is absorbed. Allow to sit, covered, for 5 minutes.
While the rice is cooking, brown the ground beef with the onions, in a skillet until cooked through. Remove from the heat, drain the grease, and add the tomato puree to the meat in the pan.
Add the rice to a large mixing bowl and dump in the sour cream and cottage cheese. Stir to combine. Salt and pepper, to taste.
Place half of the rice on the bottom of a baking dish. Top with half of the meat and tomato mixture. Sprinkle on half of the cheese. Repeat the layers.
Bake at 180ºC for 10 to 15 minutes or until the cheese is melted.
Serve hot.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete
