Spanish Rice with Beef
6 servings

1 lb Lean Ground Beef
1 c Rice; Regular, Uncooked
16 oz Stewed Tomatoes; 1 Can
2 c Water
1/2 tsp dried Oregano Leaves
1/8 tsp ground Pepper
1/2 c Onion; Chopped,
2/3 c Green Bell Pepper; Chopped
5 ea Bacon Slices; Crisp, Crumbled
1 t Chili Powder
1 1/4 tsp Salt

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.