"Those who forget the pasta are condemned to reheat it."--Unknown

County Jail Rice Recipe

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This recipe for County Jail Rice, by , is from The OLEKSY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Philip Oleksy



1 lb. lean ground beef
1 lb. "hot" sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion, finely diced
2 cups finely diced celery
2 14.5-oz cans chicken broth
1 10.5-oz can cream of celery soup
1 10.5-oz can cream of onion soup
2 cups long-grain white rice


1. Add ground beef, sausage, salt, pepper and garlic to a large skillet then brown and crumble over medium-high heat. When meat is about half cooked, add onion and celery then continue cooking until meat is cooked through and veggies are starting to become translucent. Do not drain.
2. Spray a 13x9 (3-quart) with cooking spray or rub with butter.
3. In a separate bowl, whisk together broth and soups until smooth. Pour soup mixture and rice into skillet then stir until all ingredients are thoroughly incorporated.
4. Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour and 20 minutes. Remove casserole from oven and let rest, covered, for 15 minutes. Remove foil then fluff rice with a fork before serving. You must cover the dish TIGHTLY with foil to ensure the moisture stays inside to cook the rice through.




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