1 c. uncooked rice
1 c. whole kernel corn, drained
1 (No. 303) can stewed tomatoes
1/2 c. water
1/2 c. onion, finely chopped
1/2 c. green pepper, finely chopped
1 lb. ground beef
salt and pepper to taste

Place uncooked rice in a 2 or 3-quart casserole. Add a layer of corn, half the tomatoes and water, onions, green pepper and uncooked beef. Salt and pepper each layer. Pour remaining tomatoes and water over beef; season to taste. Cover. Refrigerate until 1 1/2 hours before dinner. Then bake, covered, for 1 hour at 350°F. Remove cover and bake 30 minutes longer.

Serves 4 to 6.