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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a savory rice and beef casserole courtesy of the Edith Adams column in the Vancouver Sun circa 1960 . This casserole combines the dark and handome olives with rice, ground beef, green pepper, onion and tomato paste for a colourful and very flavourful main dish. Serve this casserole with a green salad. Ingredients:
3/4 cup ripe olives |
1 lb ground beef |
1 tablespoon salad oil |
1/3 cup green pepper, finely chopped |
2/3 cup onion, finely chopped |
1/2 cup white rice, uncooked |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
2 cups hot water |
1 (6 ounce) can tomato paste |
Directions:
1. Preheat oven to 350 degrees.
2. Cut olives into wedges.
3. Brown ground beef in oil in a hot skillet. Drain beef, reserving drippings. Transfer the beef to a prepared casserole dish.
4. Saute onion and green pepper in the beef drippings. Add to casserole.
5. Brown the rice lightly in the same skillet, stirring constantly. Stir rice, seasonings and olives into the casserole.
6. Blend the hot water and tomato paste together. Pour over top of casserole and cover.
7. Bake for one hour.
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