Pastelón de arroz (Rice casserole)

Ingredients

• 6 cups of rice cooked using our recipe for arroz blanco
• 1/2 cup of grated mozzarella cheese
• 1/2 lb. of ground pork
• 2 tablespoons of oil
• 2 cups of finely chopped spinach
• 1 teaspoon of basil finely chopped (may be omitted)
• 1 tablespoon of tomato paste
• 1 small onion diced into very small cubes
• 1 green pepper diced into very small cubes
• 1 pinch of black pepper
• 1 pinch of oregano
• 3 tablespoons of butter
• 1 tablespoon of all-purpose flour
• 1 cup of evaporated milk
• Salt
For the tomato sauce
• 6 large tomatoes, seeded, peeled and diced
• 1 garlic clove, crushed
• 1 pinch of oregano
• 1 tablespoon of olive oil
• Salt
• Pepper

Instructions

1. Apply oil to a 4-inch tall baking pan.
2. Heat up the oven to 350 °F.
For the filling
3. Mix the ground meat with onions, basil, oregano, green pepper, and black pepper and salt.
4. In a shallow pan heat a tablespoon of oil.
5. Add the ground meat and stir so it cooks uniformly.
6. Add two tablespoons of water and the tomato paste.
7. Simmer over medium heat.Add a tablespoon of water when necessary.
8. When the meat is ready season with salt to taste.
9. Let all the liquid evaporate.
10. Remove from the heat and reserve.
For the sauce
11. In a separate pan heat up the butter at low heat.
12. Add the flour and stir vigorously until the two are well mixed.
13. Add half the milk and stir until it reaches a uniform consistency.
14. Add a pinch of salt and the cheese and keep stirring until it becomes a thick cream.
15. Remove from the heat and reserve.
For the spinach filling
16. Heat 36 oz of water until it breaks a boil.
17. Remove the water from the heat.
18. Add the spinach to the water and wait for 5 minutes.
19. Take the spinach out of the hot water and put in a bowl with ice-cold water for 5 minutes.
20. Remove the spinach from the cold water.
21. Mix half the rice and half the cheese sauce with the spinach.
To assemble
22. Spread the rice with the spinach on the baking pan.
23. Cover with the meat and top with the rice mixed with the cream.
24. Bake for 10 minutes or until the top starts browning.
For the tomato sauce
25. Heat the oil over low heat.
26. Cook and stir the garlic for 3 minutes, be careful that it doesn't burn.
27. Add the tomatoes and oregano.
28. Cover and simmer over low heat until the tomatoes are tender.
29. Season with salt and pepper to taste.
30. Serve the casserole topped with the tomato sauce