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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
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 2 servings

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

Nutritional Facts

2 cups equals 536 calories, 13 g fat (3 g saturated fat), 97 mg cholesterol, 1,180 mg sodium, 56 g carbohydrate, 3 g fiber, 45 g protein.

Directions

  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

Nutritional Facts

2 cups equals 536 calories, 13 g fat (3 g saturated fat), 97 mg cholesterol, 1,180 mg sodium, 56 g carbohydrate, 3 g fiber, 45 g protein.

Medium-Bodied Red Wine

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

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