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Creamy Vegetable Rice Recipe
Creamy Vegetable Rice Recipe photo by Taste of Home

Creamy Vegetable Rice Recipe

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My husband really doesn't care for plain rice. So I combine it with lots of flavorful ingredients like ground beef, vegetables and canned soups. Now I can't make this often enough for him! - Beth Deters, Baileyville, Kansas
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 10 servings

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 cup chopped cabbage
  • 1 cup chopped celery
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup water
  • 2-1/4 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1-1/3 cups milk
  • 4 bacon strips, cooked and crumbled
  • Salt and pepper to taste

Nutritional Facts

1 serving (1 each) equals 302 calories, 14 g fat (6 g saturated fat), 56 mg cholesterol, 600 mg sodium, 24 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Yield: 10 servings.
Instead of using corn and peas in Creamy Vegetable Rice, use 2 cups of frozen mixed vegetables. Or experiment with various canned soups for different taste combinations.
Originally published as Creamy Vegetable Rice in Taste of Home Ground Beef Cookbook 1999, p221

Nutritional Facts

1 serving (1 each) equals 302 calories, 14 g fat (6 g saturated fat), 56 mg cholesterol, 600 mg sodium, 24 g carbohydrate, 2 g fiber, 22 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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