Beef and Rice for Two Recipe

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Beef and Rice for Two Recipe

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Many casseroles make enough to feed a crowd, but this easy recipe is perfectly portioned for two people. It's a great find.—Emma Magielda, Amsterdam, New York
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 2/3 cup uncooked long grain rice
  • 1 tablespoon vegetable oil
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 2 celery ribs, thinly sliced
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 2 teaspoons soy sauce
  • 1-1/2 cups cubed cooked beef

Directions

In a large saucepan over medium heat, saute rice in oil until golden brown. Add the water, bouillon, celery, green pepper, onion and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in the beef. Cover and simmer for 5-10 minutes or until rice and vegetables are tender. Yield: 2 servings.
Originally published as Beef and Rice for Two in Casserole Cookbook 2001, p56

Nutritional Facts

2 cups: 536 calories, 13g fat (3g saturated fat), 97mg cholesterol, 1180mg sodium, 56g carbohydrate (4g sugars, 3g fiber), 45g protein.

  • 2/3 cup uncooked long grain rice
  • 1 tablespoon vegetable oil
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 2 celery ribs, thinly sliced
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 2 teaspoons soy sauce
  • 1-1/2 cups cubed cooked beef
  1. In a large saucepan over medium heat, saute rice in oil until golden brown. Add the water, bouillon, celery, green pepper, onion and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Stir in the beef. Cover and simmer for 5-10 minutes or until rice and vegetables are tender. Yield: 2 servings.
Originally published as Beef and Rice for Two in Casserole Cookbook 2001, p56

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