Pastel de Lujo -- Layered Rice Casserole -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Main Course

Beef

Pastel de Lujo -- Layered Rice Casserole

Rate it!

Votes (2) | Comments (0)

By Loretta Scott Miller

Posted January 20th, 2008

This article is reprinted with permission from A Yucatan Kitchen: Regional Recipes from Mexico's Mundo Maya, by Loretta Scott Miller, (2003, Pelican Publishing Company)

A Yucatan Kitchen: Regional Recipes from Mexico's Mundo Maya

Servings:	8
Author Notes:	Experienced cooks devised this recipe as a delicious way to use leftover rice and/or picadillo. But it is just as good when you make it from scratch.
Ingredients:	4 cups cooked rice (2 cups uncooked) 3 cups creamed corn 2 eggs 2 tablespoons butter 1 teaspoon salt Peccadillo: 1 tablespoon oil 2 large garlic cloves, chopped 1 pound ground beef 1 pound ground pork 1 small onion, finely chopped 1 medium bell pepper, seeded and finely chopped 4 Roma tomatoes, seeded and finely chopped 1 tablespoon capers 2 tablespoons raisins, chopped 1/2 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves salt and pepper to taste
Instructions:	Preheat the oven to 350ºF. Put the rice in a large mixing bowl. In a blender, puree the creamed corn along with the eggs, butter, and salt. Pour mixture over rice and blend well. Set aside. For the Picadillo: Heat oil in large, heavy bottomed skillet and brown the garlic, pork, beef, and onion over medium-high heat. Add the bell pepper and tomatoes and continue to cook over medium heat. Add remaining ingredients and simmer about 10 minutes until the flavors are well blended. Taste and add seasoning if needed. Put half the rice and corn mixture into a 9 X 13 inch buttered casserole. Add the picadillo filling and cover with the remaining rice mixture. Bake for 45 minutes.