Western Beef and Rice Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Western Beef and Rice Casserole calories by ingredient
Introduction
Preheat oven to moderate, 325 degrees F. Preheat oven to moderate, 325 degrees F.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)
Directions
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.