It does however make a large amount. I fed 5 people with this, one being my Grandson, who is a good eater. We have leftovers for lunch tomorrow. I would make just half of it next time. Served with green beans and garlic bread it made a nice supper. A salad would
work well also.
I put the uncooked rice in the skillet after the onion, celery and pepper were cooked and stirred until rice was coated with the bacon drippings before I added the liquids.
You could certainly just put the pan you are using in the oven if it is oven proof rather than dirty another baking dish. All together, this made up as the recipe stated and in the amount of time given. That is always a plus with me.
6 (1 ½ cup) servings
3 slices bacon, cut into 1 inch pieces
½ cup chopped celery
½ cup chopped green bell pepper
3 green onions, sliced
½ pound cooked ham, diced
½ pound cooked kielbasa, halved lengthwise, sliced
1 (28 ounce) can crushed tomatoes, undrained
1 (14 1/2) can beef broth
1 cup water
1 teaspoon dried Cajun seasoning
1 teaspoon chopped fresh thyme (I used dried ⅓ teaspoon)
1 ¼ cup uncooked regular long grain white rice
Heat oven to 375°. Spray 13 x 9 inch pan with cooking spray.
Cook bacon in large saucepan over medium high heat for 5 minutes or until crisp, stirring often. Remove bacon from pan; drain on paper towel.
To drippings in pan, add celery, bell pepper, and onions; cook over medium heat for 5 minutes or un vegetables are tender. Add ham, kielbasa, tomatoes, broth, water, thyme and Cajun seasoning; mix well. Bring to a boil. Stir in rice and cooked bacon. Pour mixture into baking dish and cover with foil.
Bake at 375° for 30 to 40 minutes or until rice is tender. Uncover; stir before serving.
Nutrition Information per serving: Calories 370 Total fat 14 g Cholesterol 45 mg
Sodium 1560 mg Total Carbohydrate 42 g Protein 19 g
Pillsbury Casseroles Paperback Cookbook
Another weekend recipe, I think, Myrna, and thank you for the additional insights and suggested accompaniments!
ReplyDeleteThis recipe is a keeper!