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Asian Rice Recipe

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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

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Asian Rice Recipe

Prep: 15 min. Bake: 1-1/2 hours

Yield: 8 Servings

15 90 105

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.

Nutritional Facts 1 serving (1 each) equals 256 calories, 10 g fat (4 g saturated fat), 43 mg cholesterol, 829 mg sodium, 23 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Asian Rice in Taste of Home Ground Beef Cookbook , p223

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Asian Rice (1)

Asian Rice

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Reviewed on May. 03, 2011 by jaimie m

Good recipe. I added two sliced garlic cloves along with two tablespoons minced fresh ginger. These additions I sauteed along with other vegetables in the recipe. I omitted the water chestnuts (not a family favorite). My family asked for this recipe to be put on the "rotation list" along with other family favorites.