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..
I liked it but my wife thought it was bland. I'll make it again but next time will try adding something to spice it up a little
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (377g)|
|Recipe Makes: 4|
|Calories from Fat: 196 (43%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 33.6mg||10 %|
|Sodium 507.2mg||17 %|
|Potassium 668.7mg||18 %|
|Total Carbohydrate 51.6g||15 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 45.6g|
|Protein 15.5g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 454
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.