When I made this, I added a bit more rice than it called for and it made it too dry and hubby said it have way too much rice.. LOL!! But otherwise it was really good. It had just the right amount of spice for me but if your not big on spicy dishes then cut back on the cayenne pepper.
Spicy Beef N' Corn Casserole
Shared By Teresa on Her Week
1/2 cup uncooked regular long-grain white rice
1 1/3 cups water
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 can (15.5 oz) red beans, drained
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 tablespoon Worcestershire sauce
1/2 teaspoon ground red pepper (cayenne)
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1. Heat oven to 375°F. Cook rice in water as directed on package, omitting butter and salt.
2. Meanwhile, in 12-inch skillet, cook beef, onion, bell pepper and celery over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cooked rice, red beans, tomatoes, corn, Worcestershire sauce and red pepper. Simmer 3 to 5 minutes, stirring occasionally, until hot. Spoon into 2-quart casserole.
3. Remove dough from can; do not unroll. Cut into 1-inch slices. Cut each slice in half; place cut side down around edge of casserole.
4. Bake 25 to 30 minutes or until bubbly and golden brown