Assemble together:

1 c. extra long grain white rice
1 fresh medium green pepper, cored and chopped
1 (16 oz.) can whole tomatoes and juice
1/2 med. yellow onion, chopped
1 lb. very lean ground beef
1 tbsp. canola oil
Salt to taste
Black pepper to taste
2 1/2 c. water

In a 10-inch frying pan brown and saute ground beef, onion and green pepper. Add rice, tomatoes and juice and the water (2 1/2 cups). Mix it up, breaking up tomatoes if necessary. Put in the canola oil, salt and pepper to taste.

Bring to a full boil for 5 minutes; lower heat to medium or medium-low and cover. Cook until rice flakes apart when prodded with a fork. Makes about 4 or 5 cups.

Serves with white shoe peg corn. A nice quick, satisfying and inexpensive dish!