Save on Pinterest

Asian Rice

I love hearty suppers after a long day on the ranch, but I don't look forward to spending a lot of time in the kitchen. This recipe is great because it can be made ahead and reheated in short order.—Tammi Littrel, Chadron, Nebraska
  • Total Time
    Prep: 15 min. Bake: 1-1/2 hours
  • Makes
    8 servings


  • 1-1/2 pounds ground beef
  • 1-1/2 cups water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 celery ribs, chopped
  • 3/4 cup uncooked long grain rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt


  • In a skillet, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1-1/2 hours or until heated through.
Asian Rice can be assembled the night before and chilled. Remove from the refrigerator 30 min. before baking.

Recommended Video


Click stars to rate
Average Rating:
  • thebigapple
    May 23, 2015

    I enjoyed this and will definitely make it again. It was easy to prepare and tasty.

  • jaimie m
    May 3, 2011

    Good recipe. I added two sliced garlic cloves along with two tablespoons minced fresh ginger. These additions I sauteed along with other vegetables in the recipe. I omitted the water chestnuts (not a family favorite). My family asked for this recipe to be put on the "rotation list" along with other family favorites.