Western Beef and Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Ground beef, extra lean, 16 oz (remove) * Black Olives, 170 grams (remove) * Onions, raw, .5 cup, chopped (remove) * Celery, raw, 1 cup, strips (remove) * Green Peppers (bell peppers), 0.5 cup, chopped (remove) * *Rice, white, long-grain, regular, raw, enriched, 1 cup (remove) * Canned Tomatoes, 2.5 cup (remove) * Water, tap, 1 cup (8 fl oz) (remove) * Salt, 1 tsp (remove) * Chili powder, 1 tbsp (remove) * Pepper, black, .25 tsp (remove) * Lea & Perrins, Worcestershire Sauce, .5 tsp (remove) * Olive Oil, 2 tbsp (remove)
Cut the olives into large pieces.
Brown the beef in the oil or spray the pan with oil spray.
Remove the meat from the pan and add the onion, celery, green pepper and rice. Cook, stirring, until browned.
Add the tomatoes, water seasonings, meat and olives and bring to a boil.
Pour into a two quart casserole and cover. Bake forty-five minutes to on hour.
Serves 8.
Recipe from New York Times Cookbook, by Craig Claiborne, 1961
Number of Servings: 8
Recipe submitted by SparkPeople user SWAMPWALKER.
Brown the beef in the oil or spray the pan with oil spray.
Remove the meat from the pan and add the onion, celery, green pepper and rice. Cook, stirring, until browned.
Add the tomatoes, water seasonings, meat and olives and bring to a boil.
Pour into a two quart casserole and cover. Bake forty-five minutes to on hour.
Serves 8.
Recipe from New York Times Cookbook, by Craig Claiborne, 1961
Number of Servings: 8
Recipe submitted by SparkPeople user SWAMPWALKER.
Nutritional Info Amount Per Serving
- Calories: 289.4
- Total Fat: 15.0 g
- Cholesterol: 39.2 mg
- Sodium: 645.0 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.4 g
- Protein: 13.5 g
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