Directions:
- In several large Dutch ovens or stockpots, cook the beef, pork and onions over medium heat until meat is no longer pink; drain. Stir in the celery, green pepper and pimientos.
- Combine water and soups; stir in the Creole seasoning, salt, pepper and cayenne. Stir into meat mixture; bring to a boil. Stir in the rice.
- Carefully transfer mixture to three greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender. Yield: 45-50 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.17 Kcal (1064 kJ) | ||
| Calories from fat | 161.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 28% | |
|---|---|---|---|
| Cholesterol | 33.72mg | 11% | |
| Sodium | 113.44mg | 5% | |
| Potassium | 223.52mg | 5% | |
| Total Carbs | 13.89g | 5% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 227.49 Kcal (952 kJ) | ||
| Calories from fat | 144.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 28% | |
|---|---|---|---|
| Cholesterol | 30.18mg | 11% | |
| Sodium | 101.54mg | 5% | |
| Potassium | 200.06mg | 5% | |
| Total Carbs | 12.43g | 5% | |
| Sugars | 0.62g | 3% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 8.2g | 18% | |
| Vitamin C | 3.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 16.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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