Baked Mince and Rice

*Tried and Tested*

Didn't like it. The flavours were strange.  I didn't even put any mint in but it still tasted strange and not very flavoursome.  The parmesan cheese was really nice on the top though but the rest wasn't good.  We have leftovers and nobody wants to eat it LOL

Won't be cooking this again.

Ingredients

Serves: 4

• 200g lean mince
• 1 tablespoon olive oil
• 150g crushed tomato
• 300 ml chicken stock
• 3 bay leaves
• 250g long grain white rice
• 3 eggs
• 1 tablespoon each of chopped fresh basil and mint, or to taste
• 50g grated mozzarella cheese
• salt and ground black pepper to taste
• 50g Parmesan cheese

Preparation method

Prep: 30 minutes | Cook: 40 minutes

1.

Heat the olive oil in a frypan over medium heat. Add the mince and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.

2.

Meanwhile, place the rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook till half-cooked - about 10 minutes - then drain off water.

3.

Preheat the oven to 200 degrees C.

4.

Remove the bay leaves from the sauce, and mix in the half-cooked rice. Stir in the basil, mint, eggs, and mozzarella cheese; season with salt and pepper. Transfer to a greased baking dish. Sprinkle Parmesan cheese over the top.

5.

Bake for 40 minutes or until the rice is tender, and the liquid has been absorbed.