Creamy Vegetable Rice Recipe
- 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
- 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.
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.