Family Rice Bake with Tomato Beef, Green Beans, and Creamy Au Gratin Corn Topping

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Grease a roughly 23 x 33 cm / 9 x 13 inch baking dish with the butter.

2. 2

   Place the rice, water, and 1 teaspoon of the salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   While the rice cooks, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it up with a spoon, until no longer pink.

4. 4

   Add the onion and cook for 4 minutes until softened. Stir in the garlic, dried oregano, sweet paprika, black pepper, and the remaining 1/2 teaspoon salt. Cook 1 minute more, stirring constantly.

5. 5

   Add the tomato purée and tomato paste to the skillet. Mix well and cook over medium heat for 8 minutes, until the filling is saucy but thick. Remove from the heat.

6. 6

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the green beans and sauté for 4 to 5 minutes until bright green and just tender. Add a pinch of salt and set aside.

7. 7

   In a bowl, combine the corn kernels with the heavy cream, 100 g / 3.5 oz of the Monterey Jack cheese, the Parmesan cheese, and the chives. Stir until evenly mixed.

8. 8

   Spread the cooked rice over the bottom of the prepared baking dish. Evenly layer the tomato beef mixture on top, then distribute the sautéed green beans over it.

9. 9

   Cover with the creamy corn mixture and smooth the surface. Sprinkle the remaining 40 g / 1.5 oz Monterey Jack cheese over the top.

10. 10

    Bake for 25 to 30 minutes at 200°C / 400°F, until the topping is bubbling and the cheese is golden in spots. For extra color, broil for 2 additional minutes, watching closely.

11. 11

    Let the bake rest for 10 minutes before serving so it sets and slices more easily.