Beef and Rice Oven Gratin
A golden, bubbling oven bake of seasoned beef mince, rice and sweet peppers under a cheddar crust. Comforting, high-protein and made entirely in the oven.
- Total
- 90 min
- Prep 20 · Cook 60 · Rest 10
- Serves
- 1
- Difficulty
- Medium
You'll practice: Absorption rice · Seasoning in layers
- Savory
- Oven
Instructions
-
Heat the oven to 190°C. Grate the cheddar and set it aside.
~12 min
-
Finely chop the onion and cut the peppers into 2 cm pieces.
~8 min
-
In a mixing bowl, combine the beef mince, chopped onion, peppers, rice, canned tomatoes, 500 ml water, olive oil, 1.5 tsp salt and 0.5 tsp black pepper. Stir well to break up the mince.
~5 min
Combining raw rice with liquid and aromatics lets the grains absorb seasoned tomato liquid evenly, so no separate cooking is needed.
Absorption rice Use the right liquid-to-rice ratio and keep the dish covered so grains absorb liquid evenly. If rice is still firm, add hot water and re-cover rather than stirring.
Seasoning in layers Season the raw mixture before baking so flavors distribute through the rice and beef. Taste a pinch of the raw mix to check salt before it goes in the oven.
-
Tip the mixture into the baking dish and spread it level. Cover tightly with foil and bake for 35 minutes, until the rice is nearly tender and the liquid is mostly absorbed.
~35 min
Covering traps steam so the rice hydrates and cooks through without drying out before the cheese is added.
If the rice still has a bite after the covered bake, add 3 tbsp hot water, re-cover with foil and return it to the oven for 5 minutes before adding the cheddar.
Spread the mixture no deeper than 5 cm in the dish so the rice cooks evenly and the cheddar browns rather than steaming.
Absorption rice Use the right liquid-to-rice ratio and keep the dish covered so grains absorb liquid evenly. If rice is still firm, add hot water and re-cover rather than stirring.
-
Remove the foil, scatter the grated cheddar over the top and bake uncovered for 20 minutes, until the cheese is melted and browned at the edges and the rice is fully tender.
~20 min
Uncovering lets surface moisture evaporate so the cheddar melts and browns instead of steaming, while the rice finishes.
Absorption rice Use the right liquid-to-rice ratio and keep the dish covered so grains absorb liquid evenly. If rice is still firm, add hot water and re-cover rather than stirring.
-
Let the gratin stand for 10 minutes before serving, so the rice settles and the portions hold together.
~10 min
Resting allows the rice to absorb remaining liquid and firm up, so portions slice cleanly instead of running.