• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

In Defense of a Simple Casserole

January 14, 2013 | Beans & Grains, Meat & Poultry, One Dish Meals

beef and peppers with riceFood bloggers as a group sometimes get carried away with our own creations. We invent dishes, whip up cocktails, and post recipes designed to engage our readers. In that process, we sometimes forget simplicity – and just how great something simple can be. As I was digging through the meat freezer this past week I found a sirloin steak from my friends at Sun Prairie Beef. They are sponsors of my blog (although I was a fan long before that) and they’ve asked me to create some dishes with the cuts of meat they generously shared with me.beef and peppers with rice 2Now that wonderful grass fed beef that they sell could have easily just been seasoned and grilled for a perfect steak. But I wanted something more comforting, something like a casserole, and frankly I didn’t want to brave the 8 degree temperature outside to grill a steak anyway. Casseroles often aren’t pretty – but they are easy, they are satisfying, and they are generally made in one dish making cleanup a snap. I came up with this easy casserole after staring down a couple of peppers that weren’t going to last much longer. But as in most dishes like this, feel free to improvise with your own choice of vegetables. If you’re in my neck of the woods, I sure hope you’re staying warm!

Beef and Peppers with Rice
 
Author:
Recipe type: Entree,Casserole
Serves: 4
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 pound lean beef sirloin, preferably grass fed
  • salt and pepper
  • 2 yellow or orange peppers, diced
  • 1 large onion, diced
  • 1 28-ounce can diced tomatoes
  • 1 cup uncooked rice
  • 2 cups water
  • 2-3 teaspoons ground cumin
  • 2-3 teaspoons ground coriander
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup shredded Mexican cheese (or cheddar)
Instructions
  1. Heat olive oil in a large skillet over medium high heat. While oil is heating, slice meat thinly across the grain into 1 inch pieces. Season meat with salt and pepper and saute until it starts to brown. Add peppers and onions and cook until just barely soft, about 3 minutes. Add tomatoes, rice, water and seasonings, cover, and bring to a boil. Reduce heat to simmer and cook until rice is tender, adding a bit more water if needed and stirring occasionally. Remove from heat and stir in cheese before serving. Enjoy with warm, crusty bread.

 

Post sponsored by Sun Prairie Beef
Sun-Prairie-logo-ad-April-2012

Comments

One Response | TrackBack URL | Comments Feed

  1. I totally agree with you. We bloggers do sometimes get a bit carried away which makes simple goodness like this all the better.

    Reply

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • acorn denver restaurant duck confit tom yum noodle bowl
  • Valentine's Menu
  • yaxche playa del carmen 9 flaming drinks
  • mustard's chili dog with a taste of fries
  • linger denver ceviche with taro chips and avocado
  • native foods denver vegan tofu rice bowl-1
  • union-square-cafe-new-york

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives