½ c. uncooked regular long-grain white rice
1 1/3 c. water
1 lb. lean ground beef
½ c. chopped onion
¼ c. chopped green bell pepper
¼ c. chopped celery
1 (15.5 oz.) can red beans, drained
1 (14.5 oz.) can diced tomatoes, undrained
½ c. Niblets frozen corn
1 T. Worcestershire sauce
½ tsp. ground red pepper (cayenne)
1 (8 oz.) can refrigerated crescent dinner rolls
Heat oven to 375 degrees. Cook rice in water as directed on the package, omitting butter and salt. Meanwhile in a 12 inch skillet, cook beef, onion, green bell pepper and celery over med.-high heat 6-8 mins. stirring occasionally until beef is thoroughly cooked; drain. Stir in cooked rice, red beans, tomatoes, corn, Worcestershire sauce and red pepper. Simmer 3-5 mins., stirring occasionally, until hot. Spoon mixture into 2 qt. casserole.
Open can of dough; do not unroll. Open can of dough but do not unroll.
With a serrated knife, cut dough into 1 in. slices; cut each slice in half; place cut side down around edge of casserole. Bake 25-30 mins. or until bubbly and golden brown.