|Prep time||Cook time||Yields||Serving Size|
|10 minutes||45 minutes||8 servings||1½ C casserole|
|½ lb lean ground beef|
|1 C onion, chopped|
|1 C celery, rinsed and chopped|
|1 C green bell pepper, rinsed, seeded, and cubed|
|3½ C tomatoes, rinsed and diced|
|¼ tsp salt|
|½ tsp ground black pepper|
|¼ tsp paprika|
|1 C frozen peas|
|2 small carrots, rinsed, peeled, and diced|
|1 C uncooked rice|
|1½ C water|
1In a sauté pan, brown the ground beef.
2Drain off the extra fat by tilting the sauté pan over a disposable cup in the sink to collect the fat. Use the lid to shield the meat from falling out. After the fat has turned solid, discard the cup in the trash.
3Add the rest of the ingredients to the sauté pan, and mix well.
4Cover sauté pan with lid, and cook over medium heat until boiling.
5Reduce to low heat and simmer for 35 minutes. Serve hot.