Lamb and Rice Casserole
CATEGORIES
INGREDIENTS
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • 3 large garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 2 pounds lamb, cut into ¾-inch cubes
  • 2 cans (8-ounce) tomato sauce
  • 2½ cups HOT water
  • 3 cups uncooked instant rice
  • 1½ teaspoons salt
  • 1 teaspoon each of oregano and basil
  • ½ teaspoon each of paprika and black pepper
DIRECTIONS
  1. 1. Combine green pepper, onion, garlic, and oil in a 2-quart casserole; stir well to coat with oil. Cover
  2. and microwave on high until tender (3 to 6 minutes).
  3. 2. Stir in remaining ingredients; cover and microwave on high 5 minutes. Reduce power level of
  4. microwave to medium-high (70%) and cook for 7 to 8 minutes, stirring once. Let stand in microwave for
  5. 5 minutes before serving