Ingredients

370g SunRice Long Grain White Rice
15ml olive oil
250g lean beef mince
365g canned crushed tomatoes
295ml chicken stock
3 bay leaves
Fresh basil leaves, chopped
Fresh mint leaves, chopped
3 eggs
115g shredded mozzarella cheese
salt and black pepper to taste
50g freshly grated Parmesan cheese

Instructions

• Heat the olive oil in a frying pan over medium heat. Add the beef, and cook, stirring to crumble, until evenly browned.
• Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.
• Meanwhile, place the rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.
• Preheat the oven to 200 degrees C. Remove the bay leaves from the sauce, and mix in the half-cooked rice.
• Stir in the basil, mint, eggs, and mozzarella cheese. Season with salt and pepper.
• Transfer to a greased baking dish. Sprinkle Parmesan cheese over the top. Bake for 40 minutes in a preheated oven, or until the rice is tender, and the liquid has been absorbed. Serve with parmesan cheese.