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Hi..
I made this for dinner last night and it was sooooo good....You can even make it up the night before and just pop it in the oven and bake the next day. It's a very quick and easy recipe to make up....it just needs some time to bake though (1-1/2 hours baking time). Just serve with a salad and you're good to go!!
It's a Taste of Home recipe, so you know it's gotta be good!
Enjoy!
hugs,
peg
Asian Rice
Taste of Home Ground Beef Cookbook
I love hearty suppers after a long day on the ranch, but I don't look forward to spending a lot of time in the kitchen. This recipe is great because it can be made ahead and reheated in short order.—Tammi Littrel, Chadron, Nebraska
SERVINGS: 8
CATEGORY: Main Dish
METHOD:
TIME: Prep: 15 min. Bake: 1-1/2 hours
Ingredients:
1-1/2 pounds ground beef
1-1/2 cups water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 celery ribs, chopped
3/4 cup uncooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons soy sauce
1/2 teaspoon salt
Directions:
In a skillet, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1-1/2 hours or until heated through. Yield: 8 servings. Asian Rice can be assembled the night before and chilled. Remove from the refrigerator 30 min. before baking.
Nutrition Facts
One serving:(1 each)
Calories: 256,Fat:10 g,Saturated Fat:4 g,Cholesterol:43 mg,Sodium:829 mg,Carbohydrate:23 g,Fiber:2 g,Protein:18 g
http://www.tasteofhome.com/Recipes/Asian-Rice
I made this for dinner last night and it was sooooo good....You can even make it up the night before and just pop it in the oven and bake the next day. It's a very quick and easy recipe to make up....it just needs some time to bake though (1-1/2 hours baking time). Just serve with a salad and you're good to go!!
It's a Taste of Home recipe, so you know it's gotta be good!
Enjoy!
hugs,
peg
Asian Rice
Taste of Home Ground Beef Cookbook
I love hearty suppers after a long day on the ranch, but I don't look forward to spending a lot of time in the kitchen. This recipe is great because it can be made ahead and reheated in short order.—Tammi Littrel, Chadron, Nebraska
SERVINGS: 8
CATEGORY: Main Dish
METHOD:
TIME: Prep: 15 min. Bake: 1-1/2 hours
Ingredients:
1-1/2 pounds ground beef
1-1/2 cups water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 celery ribs, chopped
3/4 cup uncooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons soy sauce
1/2 teaspoon salt
Directions:
In a skillet, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1-1/2 hours or until heated through. Yield: 8 servings. Asian Rice can be assembled the night before and chilled. Remove from the refrigerator 30 min. before baking.
Nutrition Facts
One serving:(1 each)
Calories: 256,Fat:10 g,Saturated Fat:4 g,Cholesterol:43 mg,Sodium:829 mg,Carbohydrate:23 g,Fiber:2 g,Protein:18 g
http://www.tasteofhome.com/Recipes/Asian-Rice