8 oz. lean ground beef
1 med. onion, chopped
1 1/2 tsp. chili powder or to taste
1/2 tsp. salt
1 1/2 c. hot cooked rice (1/2 c. uncooked)
1 tbsp. oil
1 (16 oz.) can tomatoes, cut up
1 sm. bay leaf
1 clove garlic, crushed
1 (15 1/2 oz.) can red kidney beans, drained

Form meat in 12 balls. In large, heavy skillet over medium heat, brown meatballs in hot oil. Remove from skillet; set aside. Drain off all but 2 tablespoons fat. Add onion and saute 3 minutes or until tender. Stir in tomatoes, chili powder, bay leaf, garlic, and salt. Bring to boil. Add meatballs. Reduce heat and simmer 15 minutes. Add kidney beans to rice. Cook over very low heat until heated through. Spoon around edges of serving dish. Ladle meatballs and sauce into center. Discard bay leaf. Makes 4 servings.