6 lbs. beef chuck (roast)
1 five-pound chicken
1 lb. butter
1 tablespoon black pepper
½ tablespoon red pepper 1 lb. rice
2 cans cream-style corn
1/3 cup salt, more or less, to taste
5 cloves garlic, minced (optional)
3 cans stewed tomatoes
Chopped onions, if desired

Cook rice and the stock from beef and chicken until rice is tender, adding butter. Add two quarts of water, corn and tomatoes, and cook for 30 minutes.

Add ground meat, cooking for one hour on low heat. Add seasoning and adjust to taste.

Freezes well (omit garlic).