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1 1/2 cups quick cooking rice (or 1 cup long grain
rice)
1 large onion, chopped
1 clove garlic, finely chopped
3/4 cup chopped celery (stalks and leaves)
2 tablespoons oil or fat 1 Y2 pounds ground beef
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup catsup
1 tablespoon Worcestershire sauce 1 cup shredded Cheddar cheese

Prepare rice according to directions on package. Place in a 2-quart casserole. Pan-fry onion, garlic, and celery in a large skillet, in oil, about 2 minutes. Add beef; cook and stir until pink color of meat disappears. Add salt, pepper, catsup, and Worcestershire sauce. Cook slowly 5 minutes, stirring occasionally. Pour over rice in casserole. Cover with shredded cheese. Sprinkle with paprika or chopped parsley, if desired. Cover with lid or foil and bake in a moderate oven (350F) 30 minutes, or until bubbly. Yield: 6 to 8 servings.