3/4 lb. lean ground beef
1 c. chopped onion
1 c. chopped green pepper
2 lg. cloves garlic, minced (optional)
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 can (16 oz.) tomatoes
1 c. water
3/4 c. rice

In large skillet with nonstick finish, brown beef breaking up large pieces. Drain off all except 1 tablespoon fat. Stir in onion, green pepper and garlic. Cook and stir 5 minutes or until onions is tender. Season with chili powder, salt and pepper. Add tomatoes; break up with spoon then add water and rice. Bring to boil, stir once; cover and simmer 20 minutes or until rice is tender and liquid absorbed. Makes 4 servings.