Preparation:
Drain liquid from kidney beans into a bowl and stir in cream of rice, onion, celery, 2 teaspoons kitchen bouquet, 2 teaspoons chili powder and salt. Combine with meat, mixing lightly but well. Spread half the meat mixture evenly over the bottom of an 8 x 8 x 2 inch baking dish. Spread kidney beans evenly over meat, then top with remaining meat mixture. Bake in a preheated 350 degree oven 30 minutes. Combine tomato sauce, oregano, remaining kitchen bouquet and chili powder. Drain any fat from baking dish and top with tomato sauce. Bake 30 minutes longer. Garnish with parsley. Makes 6 servings. |
