Baked Rice and Meat Casserole

Baked Rice and Meat Casserole

2 cups cold, cooked pork, cubed

2 cups meat stock (or leftover gravy and water to equal two cups)

1 cup canned tomatoes, chopped

2 onions, chopped and divided

1 teaspoon salt

1/4 tsp teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons butter
1/2 cup uncooked rice Heat oven to 350 degrees. Grease a 2-quart casserole dish.Combine meat, stock, tomatoes, half the chopped onion, salt, pepper and Worcestershire sauce in pan and cook over medium heat for 10 minutes.While that's cooking melt the butter in a frying pan, add remaining onion and rice. Brown slightly over medium-low heat, about 10 minutes, stirring frequently. Add to meat mixture. Turn into prepared pan and bake, uncovered, 40 minutes.Serves six.Nutrition values per serving: 312 calories, 16 g fat, 17 g carbohydrates, 2 g fiber, 24 g protein, 75 mg cholesterol, 853 mg sodium.