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Asian Rice Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours YIELD:8 servings


  • 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


  • 1. 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.

Recipe Note

Asian Rice can be assembled the night before and chilled. Remove from the refrigerator 30 min. before baking.

Nutritional Facts

1 each: 256 calories, 10g fat (4g saturated fat), 43mg cholesterol, 829mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 18g protein.

Reviews for Asian Rice

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thebigapple User ID: 8031442 226810
Reviewed May. 23, 2015

"I enjoyed this and will definitely make it again. It was easy to prepare and tasty."

jaimie m User ID: 5949944 46968
Reviewed May. 3, 2011

"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."

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