Ahh... not too hot here - yet!

Ahh... not too hot here - yet!

What a nice spring time day in Phoenix today. We had the doors and windows open as it was sunny and 85 with a nice cool breeze that swept through the house all day. The dogs spent quite a bit of time outside today - of course I caught them rolling in the fresh cut grass ... with a white pup I knew I should have raked some of the clippings up!

Anyway, on to tonight's dinner! Cheesy Beef-and-Rice Casserole has a base of jasmine rice that I cooked with half water half broth to infuse the rice with a bit of flavor. Mixed with the rice was a combination of sour cream, green onions, milk and a few dashes of Frank's red hot sauce . This is the bottom layer of the dish. Spread on top is lean ground sirlion that was browned with onions and smoky fire roasted red peppers. Spices and chunky tomatoes are added in to the beef and allowed to simmer for the flavors to come together. This thick mixture is poured over the rice and then topped with a blend of shredded mozarella, monterey jack and cheddar. Baked until the cheese is melted and the sides are bubbling - the result is a layer of rice that soaked up a bit of the extra liquid from the tomato sauce while the rest of the flavors melded together quite well.

Read the whole article on Culinary in the Desert