Hearty Rice Dressing Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 45
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 5 cups water
- 3 pounds ground beef
- 2 large onions chopped
- 1 large green pepper chopped
- 2 pounds ground pork
- 2 tablespoons creole seasoning
- 3 celery ribs chopped
- 1 jar (4 ounces) diced pimientos drained
- 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
- 2 cans (10-3/4 ounces each) condensed cream of chicken so undiluted
- 4 cups uncooked long grain rice
- 2 cans (10-1/2 ounces each) condensed french onion soup
- Carbohydrate 17.2355717421652 g
- Cholesterol 41.1257082133333 mg
- Fat 9.24272643988604 g
- Fiber 0.563564770146992 g
- Protein 12.8437776085026 g
- Saturated Fat 3.59819773576228 g
- Serving Size 1 1 -50 serving (113g)
- Sodium 44.6681188742808 mg
- Sugar 16.6720069720182 g
- Trans Fat 1.32527799773937 g
- Calories 208 calories
Directions Combine beef, pork and onions. Divide mixture evenly among several large Dutch ovens or stockpots; cook, crumbling meat, over medium heat until no longer pink. Drain. In a large bowl, combine celery, green pepper and pimientos. Add water, soups and seasonings. Stir into Dutch ovens or stockpots, dividing vegetable-soup mixture evenly among them. Bring to a boil; stir in rice. Carefully transfer mixture to three greased 13x9-in. baking dishes. Cover and bake at 350degrees for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender. Yield: 45-50 servings. Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper. Originally published as Hearty Rice Dressing in Taste of Home October/November 2004, p40 Print Add to Recipe Box Email a Friend
