Spanish Rice With Beef:

Yield: 6 Servings

1 lb Lean Ground Beef
1/2 cup Onion; Chopped, 1 Med
1 cup Rice; Regular, Uncooked
2/3 cup Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Can
5 ea Bacon Slices; Crisp,Crumbled
2 cups Water
1 ts Chili Powder
1/2 ts Oregano Leaves
1 1/4 ts Salt
1/8 ts Pepper

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.
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