1 lb. ground beef
1 (7 oz.) pkg Spanish rice w/ vermicelli (Rice-A-Roni)
2 cups water
2 (15 oz. ea.) cans diced tomatoes, undrained -OR-
4 cups diced fresh tomatoes
1/2 cup chopped onion (optional)
3 green bell peppers, sliced in half

In a large skillet, cook ground beef with onions (if using) until no longer pink, drain. Stir in rice/vermicelli mix and sauté until vermicelli is golden brown, stirring frequently. Slowly stir in water, seasoning packet and diced tomatoes. Mix well.

Place peppers sliced in half on bottom of pan and cover with rice mixture. Bring to a boil. Cover, reduce heat to low and simmer for 45 minutes, or until rice is tender.

Tip: If mixture is too dry, add an extra can of undrained diced tomatoes.

Submitted by: Lyle