2 cloves garlic, crushed
1/4 c. chopped celery
1/4 c. vegetable oil
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 1/2 c. uncooked reg. rice
2 tsp. salt
1 bay leaf
Dash of red pepper
1 1/2 lbs. ground beef
3/4 c. chopped green pepper
1 tbsp. chili powder
1 tsp. sugar
1 (10 1/2 oz.) can beef broth, undiluted

Cook garlic and celery in hot oil in a large skillet until tender. Drain tomatoes, reserving juice. Add enough hot water to tomato juice to equal 2 cups. Combine tomatoes, tomato juice, tomato paste, rice, salt, bay leaf and red pepper. Add to garlic and celery mixture; stir well.

Bring to a boil. Reduce heat and simmer, covered 10 minutes. Cook ground beef and green pepper until beef is browned; drain. Stir in chili powder, sugar and beef broth. Combine rice mixture and meat mixture; place in a 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 35 minutes. Yield: 8 to 10 servings.