Spicy Beef 'n Corn Casserole

I loved this recipe! It looks really good, too, so I can pretend I'm some kind of brilliant chef!

Spicy Beef 'n Corn Casserole

1/2 cup uncooked regular long-grain white rice

1-1/3 cups water

1 lb lean (at least 80%) ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1 can (15.5 oz) red beans (kidney beans) drained

1 can (14.5 oz) diced tomatoes, undrained

1/2 cup frozen corn

1 tablespoon Worcestershire sauce

1/2 teaspoon ground red pepper (cayenne)

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsubry crescent recipe creations refrigerated flaky dough sheet.

1. Heat over to 375 degrees. Cook rice in water as directed on package, omitting butter and salt.

2. Meanwhile, in 12-in skillet, cook beef, onion, bell pepper and celery over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cooked rice, red beans, tomatoes, corn, Worcestershire sauce and red pepper. Simmer 3 to 5 minutes, stirring occasionally, until hot. Spoon in to 2-quart casserole dish.

3. Open can of dough; do not unroll. With serrated knife, cut dough into 1-in slices. Cut each slice in half; place cut side down around edge of casserole.

4. Bake 25 to 30 minutes or until bubbly and golden brown.