Chinese Beef and Rice Casserole

This is my very favorite way to use up leftover roast. In fact, I think I like this dish better than the roast to begin with! I got this recipe from my friend, Troba, years ago when we lived in Columbus. It's a keeper, for sure!

2/3 c. uncooked rice

1 medium onion, chopped

2 stalks celery, sliced diagonally (optional)

2 Tbsp. salad oil

1 ½ c. diced, cooked roast (leftovers!)

1 ½ c. boiling water

1 beef bouillon cube

2 Tbsp. soy sauce

1 green pepper, chopped

Cook and stir rice, onion and celery in hot oil until rice is golden brown, onion tender. Stir in remaining ingredients except green pepper. Heat to boiling and then lower heat. Cover tightly and simmer 15-18 minutes or until rice is tender and liquid is absorbed. Remove from heat. Add green pepper and fluff rice lightly with fork. Cover 10 minutes. Serve with additional soy sauce, if desired.