Beefy Rice Bake

Photo taken by Krystle

Ingredients:

1 lb. beef chuck stew meat (cut in half if pieces are large)
1 cup uncooked rice (this recipe used basmati)
water (for rice)
1 - 15.5 oz can of great northern beans
1 - 12 oz bag frozen corn
1 - 12 oz bag frozen grilled pepper blend
1 - 2 Tbsp. cilantro
1 1/2 cups shredded mexican blend cheese
3 Tbsp. vegetable or canola oil
oil for frying
1/4 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
2 tsp. ground cumin
2 tsp. garlic salt
1 Tbsp Cajun seasoning
1 large tomato, sliced
1 sm. onion, chopped

Preparation for Beefy Rice Bake:

• Cook rice according to package directions.  Meanwhile heat oven to 350 degrees.  Lightly spray a 12 x 9 baking dish with cooking spray, set aside.
• In a large skillet, heat oil on medium heat. Cook beef and onions until beef is no longer pink. Remove from heat and put into a large bowl.  Add beans to bowl as well.
• Add corn, grilled peppers and cilantro to skillet on medium heat until they are no longer frozen.  Remove from heat and add to beef. 
• Stir in cooked rice and 1/2 cup cheese to the mixture. 
• In a saucepan heat 3 Tbsp oil over low heat.  Stir in flour using whisk.  Cook stirring constantly until smooth and bubbly.  Gradually stir in milk, broth, cumin, garlic salt and cajun seasoning.  Heat to boiling.  Add in 1/2 cup cheese and stir until mixed.  Add to beef mixture and stir.
• Once thoroughly mixed, add to baking dish.  Bake 20-25 minutes, or until bubbly. Remove and place tomato slices on top, then sprinkle with remaining 1/2 cup cheese.  Bake 5-8 minutes longer or until cheese is melted.

**I doubled the recipe for the cheesy sauce and saved half of it for the following morning to top my biscuits at breakfast! Delicious!**