Western Beef and Rice Casserole

* Exported from MasterCook *

Western Beef and Rice Casserole

Recipe By : New York Times Cookbook
Serving Size : 8 Preparation Time :1:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pitted black olives
1 pound ground beef, lean
2 tablespoons oil
1/2 cup onion -- chopped
1/4 cup green pepper -- chopped
1 cup raw rice
2 1/2 cups canned tomatoes
1 cup water
2 teaspoons salt
2 teaspoons chili powder
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 cup celery -- sliced

Preheat over to moderate ( 325 degrees F.).

Cut the olives into large pieces.
Brown the beef in the oil. Drain excess fat. Remove the meat from the pan
(add a little fresh oil) 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 dish and cover.
Bake forty-five minutes to one hour.

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