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Beef and Rice Casserole Recipe

Beef and bacon make this rice casserole a hearty main dish meal. Use Pinot Noir or Burgundy, or a Cabernet or Merlot in this dish.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes



Preheat oven to 325°.

Cut bacon into 1-inch pieces; fry in skillet until crisp. Remove to paper towels to drain. Place in a large casserole.

Cut meat into cubes; brown in bacon fat. Transfer to casserole, using slotted spoon.

Add onions and rice to remaining fat. Stir until rice begins to color; set aside.

Put wine, consomme, garlic, thyme, and parsley into casserole. Cover; cook 1 hour.

Remove casserole from oven. Skim off excess fat; stir in rice-and-onion mixture and tomatoes; cover. Return to oven another hour; check occasionally to see if extra liquid is required. Before serving, adjust seasoning and stir in cheese.

Serves 6

Calories per serving: 582
Fat per serving: 28.3g

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