Spanish Rice with Veal
6 Servings

1 tablespoon olive oil
1 cup finely chopped onions
3/4 cup sliced carrots
1/2 cup diced green bell peppers
3 cloves garlic, minced
1 pound ground veal
1 1/2 teaspoons Italian herb seasoning
28 ounces plum tomatoes, crushed
3/4 cup uncooked rice
freshly ground black pepper, (optional)

Heat oil in nonstick skillet over medium-high heat. Add onion, carrots and bell pepper. Saute until onion is translucent. Stir in garlic and sauté another 2 minutes. Add veal and herbs and reduce heat to medium. Cook until meat is no longer pink. Stir in tomatoes and rice. Cover and reduce heat to simmer. Cook 20 to 25 minutes, or until rice is soft.

MICROWAVE METHOD
Combine olive oil, onion, carrot, bell pepper and garlic in microwave safe casserole. Cook 5 minutes on high, stirring once. Crumble meat into casserole. Add herbs. Cover with wax paper. Cook on high 5 minutes, stirring twice. Add remaining ingredients, cover and cook on medium 25 to 30 minutes, or until rice is tender.

VEAL STUFFED PEPPERS
Remove cores from tops of 3 orange, red or yellow peppers. Cut peppers in half lengthwise and remove seeds and membranes. Blanch, uncovered, in boiling water 5 minutes. Remove from water and fill each pepper half with 1/6 of the hot Spanish rice mixture.