This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.
Jim Andris, Sept. 17, 2003.
Just like my mom used to make (almost). Yum!
1 1/2 cups uncooked "good" rice
2 T. "good" olive
1 16 oz. can kidney beans
Bring the rice to a boil in 3 cups water and salt, reduce heat and simmer on low the recommended time (45-55 minutes for good brown rice like Lundbergen). Remove from the burner and set aside.
Brown the beef in olive oil, drain off excess fat, stir in the chopped onion, green pepper and garlic. Sautee for five minutes. Stir in Italian seasoning. Stir in the rice. Add the drained kidney beans, the undrained tomatoes, tomato sauce, drained green chilis and black olives and mix well.
Place in a 9 x 13 Pyrex casserole. Sprinkle with cheddar cheese. Place in a 325 degree oven for and cook for 1 hour.
Remove and serve with a whole wheat roll and a side green vegetable or salad.