Rice And Vegetables Casserole - cooking recipe

Ingredients

1/2 c. uncooked rice
2 Tbsp. shortening or pan drippings
3/4 c. diced carrots
1 c. (1 lb.) green beans
1 medium size onion, thinly sliced
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. water

Preparation

Brown rice lightly in heated shortening or pan drippings, stirring frequently, to brown evenly.
Arrange carrots and celery in bottom of a 2-quart casserole.
Cover with rice, then beans and finally onions.
Sprinkle with salt and pepper.
Pour water over rice and vegetables and cover.
Bake in moderate oven about 1 hour or until rice and vegetables are tender.
Makes 6 servings.
You may also add tuna or chicken to this dish if you wish a meat.