3/4 c. regular white rice
1/2 c. onion, chopped
1 clove garlic, minced
1 lb. lean ground beef
1 lb. can tomato chunks
1 c. water
2/3 c. chili sauce
1 tbsp. chili powder
1 tsp. salt & sugar
Dash of pepper
1/4 c. green pepper

In skillet, brown the rice, onion and garlic in butter. Add meat, browning until meat just loses its pink color. Drain fat from pan. Stir in tomatoes and remaining ingredients except green pepper. Bring just to a boil then stir in green pepper. Cover and simmer 30 to 35 minutes until rice is tender. Toss well before serving. 4 to 5 servings.