| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Spanish |
Hamburger, Main dish, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean Ground Beef |
| 1/2 |
c |
Onion; Chopped, 1 Md |
| 1 |
c |
Rice; Regular, Uncooked |
| 2/3 |
c |
Green Bell Pepper; Chopped |
| 16 |
oz |
Stewed Tomatoes; 1 Cn |
| 5 |
|
Bacon Slices; Crisp,Crumbled |
| 2 |
c |
Water |
| 1 |
ts |
Chili Powder |
| 1/2 |
ts |
Oregano Leaves |
| 1 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, covered,
stirring occasionally, until the rice is tender, about 30 minutes. (A
small amount of water can be added if necessary.)
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake at
375 degrees F, stirring occasionally, until the rice is tender, about 45
minutes. Serve hot.
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