Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper..
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 229 (48%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 43.8mg||13 %|
|Sodium 470.8mg||16 %|
|Potassium 539.8mg||14 %|
|Total Carbohydrate 49.4g||15 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 44.3g|
|Protein 15.1g||22 %|
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Calories per serving: 477
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