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Oriental Rice

By: Tammi Littrel  
"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"

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 136 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 1/2 pounds ground beef
  • 1 1/2 cups water
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 2 celery ribs, chopped
  • 3/4 cup uncooked long grain rice
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt

Directions

  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. x 2-in. baking dish. Cover and bake at 350 degrees F for 1-1/2 hours or until heated through.

Footnotes

  • Oriental Rice can be assembled the night before and chilled. Remove from the refrigerator 30 min. before baking.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2007 by JEKURS 
I changed the way to prepare it - sauteed the onions, green pepper and celery because I wasn't... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by BECCAWILLIAMSON 
This was ok but too salty for me. Thank goodness I left out the salt or it would have been... MORE

 
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