Categories: Ground beef, Vegetables, Rice/grains, Spanish 
      Yield: 6 servings 
  
      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 ea 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                          
  
  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.