1 1/2 c. uncooked rice
1 lg. onion
1 lg. green pepper
1 or 2 stalks of celery, including leaves
2 tsp. salt
1 tbsp. oregano
1/8 tsp. black pepper
1 tsp. chili powder
1 lg. can tomatoes (whole or crushed)
1 lb. ground beef

These amounts will serve 4 to 6. Coarsely chop onion, green pepper, and celery. Add oregano and set aside. In large covered skillet (or Dutch oven), heat 1/4 cup of oil. Add rice and heat, stirring constantly, until it begins to brown. Add spices and mix thoroughly. Add vegetables and cook, stirring occasionally, until they begin to soften. Meanwhile, in separate skillet, cook ground beef until it loses its "pinkness". When vegetables are ready; add beef and tomatoes together with enough water to properly cook the rice. Mix thoroughly; cover and cook for 20 to 25 minutes until rice is done and most of the moisture is absorbed. Stir from time to time. This recipe may be varied to feed more or fewer people as desired and spices and vegetables may be varied as desired.