Beef and Rice Casserole Recipe
Updated June 5, 2017
Beef and bacon make this rice casserole a hearty main dish meal. Use Pinot Noir or Burgundy, or a Cabernet or Merlot in this dish.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Preheat oven to 325 F.
Cut bacon into 1-inch pieces; fry in skillet until crisp. Remove to paper towels to drain. Place in a large casserole.
Cut meat into cubes; brown in bacon fat. Transfer to casserole, using slotted spoon.
Add onions and rice to remaining fat. Stir until rice begins to color; set aside.
Put wine, consomme, garlic, thyme, and parsley into casserole. Cover; cook 1 hour.
Remove casserole from oven. Skim off excess fat; stir in rice-and-onion mixture and tomatoes; cover. Return to oven another hour; check occasionally to see if extra liquid is required. Before serving, adjust seasoning and stir in cheese.
Serves 6Calories per serving: 582
Fat per serving: 28.3g