Western Beef And Rice Casserole Recipe
Ingredients
| Ripe olives | 1 Cup (16 tbs), pitted | |
| Lean ground beef | 1 pound | |
| Oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), sliced | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Raw rice | 1 Cup (16 tbs) | |
| Canned tomatoes | 2 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| 2 or 3 teaspoons chili powder | ||
| Ground black pepper | 1/4 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
Directions
1. Preheat oven to moderate (325° F.).
2. Cut the olives into large pieces.
3. Brown the beef in the oil. Remove the meat from the pan and add the onion, celery, green pepper and rice. Cook, stirring, until browned.
4. 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 one hour.
2. Cut the olives into large pieces.
3. Brown the beef in the oil. Remove the meat from the pan and add the onion, celery, green pepper and rice. Cook, stirring, until browned.
4. 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 one hour.
Chef
