Spanish Rice

• 1 cup long grain rice
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 3 tablespoons vegetable oil or bacon drippings or combination
• 1 garlic clove, finely minced
• 1/2 green bell pepper -- chopped
• 2 cans (14.5 ounces each) stewed tomatoes, undrained and broken up
• 1 teaspoon salt
• 2 teaspoons chili powder

Wash rice and drain well; let dry.

Heat oil in heavy skillet over medium heat; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes.

Add onions, garlic, green peppers and ground beef. Stir and break up meat; cook until onion is tender and lightly browned.

Add tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving.
Serves 4.