Heat the olive oil in a frypan over medium heat. Add the mince 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 2cm. Bring to a boil and cook until half cooked, about 10 minutes, 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, then season with salt and pepper. Transfer to a greased baking dish. Sprinkle Parmesan cheese over the top.
Bake for 40 minutes or until the rice is tender and the liquid has been absorbed.
this was delicious. Going to try it with baked beans and different herbs for the kids. my fussy eaters didnt like it, but all the big people loved it. Also used tasty cheese as I did not have mozzarella at hand and did not want to go shopping! - 18 May 2011
I was so excited to see this recipe on the top of google results!
This is a traditional Maltese recipe and one of my favorite meals.
It reminds me of my mothers delicious dinners.
Strongly recommended; tasty, cost effective, heart warmer. - 12 Jul 2012