1 pound ground beef
1 cup long grain rice
1/4 cup olive oil
5 cloves garlic, minced
1/4 cup chopped celery
2 teaspoons salt
dash cayenne pepper
3 cups hot water
1 green pepper, cut in strips
1 teaspoon chili powder
2 cups cooked tomatoes
1 small can tomato paste
1 bay leaf
1 teaspoon sugar
1 10½-ounce can of beef broth
1/2 tsp. each basil and oregano (optional)

Wash rice thoroughly in cold running water until water runs clear (about 5 water changes in pan).

Heat oil in heavy skillet; stir in rice and keep stirring to brown the grains. Add garlic and celery and continue to stir and brown.

Pour in tomatoes, tomato paste, bay leaf, salt and cayenne mixed with hot water. Add remaining seasonings and stir well. Cover. When mixture boils for a few seconds, reduce heat to low and simmer for about 10 minutes.

In a skillet, sauté beef until lightly browned. Add green pepper and stir until lightly browned, then remove from heat and stir in chili powder, sugar and beef bouillon. Combine rice and meat mixture and simmer for about 30 minutes. Stir with fork and add a little water or tomato juice if necessary to prevent burning. Season to taste with salt, pepper, and even a little garlic powder if desired.

This can be changed up by using cooked pasta (we use elbows) instead of rice.

Submitted by: Belle