Recipe By : New York Times Cookbook
Serving Size : 8 Preparation Time :1:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Pitted black olives
1 lb Lean ground beef
2 tb Oil
1/2 c Onion -- chopped
1/4 c Green pepper -- chopped
1 c Raw rice
2 1/2 c Canned tomatoes
1 c Water
2 ts Salt
2 ts Chili powder
1/4 ts Pepper
1/2 ts Worcestershire sauce
1 c Celery -- sliced
Preheat over to moderate (325 F).
Cut the olives into large pieces.
Brown the beef in the oil. Drain excess fat. Remove the meat from the
pan (add a little fresh oil) and add the onion, celery, green pepper,
and rice. Cook, stirring, until browned.
Add the tomatoes, water, seasonings, meat, and olives and bring to a
boil. Pour into a 2 qt casserole dish and cover.