Western Beef And Rice Casserole
|Pitted ripe olives||1 Cup (16 tbs)|
|Lean ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Raw rice||1 Cup (16 tbs)|
|Canned tomatoes||2 1⁄2 Cup (40 tbs)|
|Water||1 Cup (16 tbs)|
|Chili powder||3 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
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.
Serving size: Complete recipe
Calories 2255 Calories from Fat 866
% Daily Value*
Total Fat 101 g155.2%
Saturated Fat 19 g95%
Trans Fat 0 g
Cholesterol 260 mg86.7%
Sodium 6610 mg275.4%
Total Carbohydrates 227 g75.8%
Dietary Fiber 21.4 g85.5%
Sugars 7.7 g
Protein 119 g237.2%
Vitamin A 191% Vitamin C 175.5%
Calcium 35.4% Iron 116.2%
*Based on a 2000 Calorie diet