Dinner

Western Beef and Rice Casserole is for Dinner.

Western Beef and Rice Casserole takes 30 minutes to prepare.

Western Beef and Rice Casserole takes 45 minutes to cook.

Western Beef and Rice Casserole makes 8 servings.

The ingredients for Western Beef and Rice Casserole are:

* 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)

Here is how you make Western Beef and Rice Casserole:

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, 1961Number of Servings: 8Recipe submitted by SparkPeople user SWAMPWALKER.

The nutritional information for Western Beef and Rice Casserole is:

• 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

Western Beef and Rice Casserole is Mexican cuisine.