1 tbsp. shortening
1 lb. ground beef
1 sm. green pepper, diced
3 med. onions, sliced thinly
1 1/2 c. diced celery
1 1/2 c. long grain rice
1 tbsp. salt
1/2 tsp. dried basil
2 tbsp. chili powder
1 can (1 lb. 3 oz.) tomatoes
2 c. water
1/4 c. sliced pimento-stuffed green olives

Heat shortening in a Dutch oven. Add beef, breaking it up in bits. Cook 2 minutes. Add green pepper, onion, celery. Cover and cook over low heat for 5 minutes. Stir in rice, salt, basil, chili powder, water, tomatoes and olives. Pour rice mixture into a 2 quart casserole. Cover and bake for 60 to 70 minutes (or until all moisture is absorbed) at 375 degrees. 6 servings.