*  Exported from  MasterCook  *
 
                      Western Beef and Rice Casserole
 
 Recipe By     : New York Times Cookbook
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           pitted black olives
    1      pound         ground beef, lean
    2      tablespoons   oil
      1/2  cup           onion -- chopped
      1/4  cup           green pepper -- chopped
    1      cup           raw rice
    2 1/2  cups          canned tomatoes
    1      cup           water
    2      teaspoons     salt
    2      teaspoons     chili powder
      1/4  teaspoon      pepper
      1/2  teaspoon      Worcestershire sauce
    1      cup           celery -- sliced
 
 Preheat over to moderate ( 325 degrees 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 two-quart casserole dish and cover.
 Bake forty-five minutes to one hour.
 
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