Preparation:
Mix ground meat with the raw rice. Add onion, bell pepper, celery, onion tops and parsley. Mix the soups and season with red and black pepper.
Put into a heavy casserole dish and cover with close-fitting cover in order to retain all the juice.
Bake at 325F for 2 hours.
Source: Tony Chachere's "Cajun Country Cookbook" ISBN-09604580-1- |
