Title: Spanish Rice with Beef
Categories: Ground Vegetable Spanish Rice
Yield: 6 Servings
| 1 | lb | Lean Ground Beef |
| 1 | c | Rice; Regular, Uncooked |
| 16 | oz | Stewed Tomatoes; 1 Cn |
| 2 | c | Water |
| 1/2 | ts | Oregano Leaves |
| 1/8 | ts | Pepper |
| 1/2 | c | Onion; Chopped, 1 Md |
| 2/3 | c | Green Bell Pepper; Chopped |
| 5 | | Bacon Slices; Crisp,Crumbled |
| 1 | ts | Chili Powder |
| 1 1/4 | ts | Salt |
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients. TO
COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the rice is tender, about 30
minutes. (A small amount of water can be added if necessary.) TO COOK IN
THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and
bake at 375 degrees F, stirring occasionally, until the rice is tender,
about 45 minutes. Serve hot.