1 lg. onion, chopped (1 c.)
1 lg. clove garlic, chopped
1 med. green bell pepper, chopped
1/2 stick butter
1 lb. lean ground chuck
1 1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. thyme
1 bay leaf
1 tsp. chili powder
1 qt. (lg. can) tomatoes, chopped
1 c. uncooked rice
2 c. water or tomato juice

Saute onion, garlic and bell pepper in butter in large skillet, add ground beef and brown. Add salt, pepper, thyme, bay leaf, chili powder and tomatoes. Cover and simmer 15 minutes at low heat. If too dry add another cup tomato juice or water. Stir in rice and water or juice. Cover and simmer 30 minutes or until rice is tender. Remove bay leaf.

If desired, place in a 2 quart casserole and sprinkle with grated cheese. Put in oven at 350 degrees long enough to melt cheese. Serve with toasted hot garlic bread. Good on a cold winter's day.