Serves: 6
Prep Time: 135 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American
Ingredients
| 7/8 | UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | lb. beef round cut into 1" chunks |
| 1 | cup Swiss cheese shredded |
| 2 | medium onions chopped |
| 1 | clove garlic minced |
| 3 | medium tomatoes chopped |
| 1/2 | cup ripe olives sliced |
| 1/2 | tsp. thyme |
| 1/2 | cup dry vermouth |
| 1 | bay leaf |
| 2 | Tbsp. olive oil |
| 1 | can reduced sodium beef broth |
| 1 | tsp. salt |
Instructions
1. Brown beef in oil in Dutch oven, turning as necessary to brown evenly. Add onion and garlic to oil; cook until onion is tender, not brown.
2. Add 1 cup of broth and vermouth; bring to a boil. Add 1/2 teaspoon of salt, thyme and bay leaf; mix. Cover and bake at 325ºF for 1-1/2 hours.
3. Stir in rice, remaining beef broth, 2 tomatoes and remaining 1/2 teaspoon of salt. Bring to a boil on top of stove.
4. Cover and continue baking until liquid is absorbed and meat is tender, about 30 minutes. Stir in remaining tomato and olives; heat through.
5. Sprinkle with cheese and serve when cheese is melted.
