Spanish Rice(Super Healthy Version)

• 5 lb. lean beef, cut into bite size pieces (if a bone is removed, cook with meat and throw away later)
• 2 Tbsp. safflower oil
• 2 cloves fresh garlic, sliced
• 2 qt. water
• 1 (12 oz.) can tomato paste or 12 medium size fresh tomatoes
• 4 onions, cube chopped approximately 1/2-inch
• 1 large bunch celery (leaves and tops only), chopped
• 1 each green and red bell pepper, chopped approximately 1/2-inch
• 2 tsp. salt
• 1 tsp. black pepper
• 2 c. converted rice or pearl barley or half each
• 3 Tbsp. minced parsley (fresh or dried)

1. Use the sauce from my Spaghetti recipe, except add 1 tablespoon chili powder.
2. Use a 3 to 4-quart casserole dish. Place stone ground whole corn tortillas in the bottom of the casserole, then a layer of the meat sauce, then another layer of tortillas, etc.
3. Serves 6.

lean beef, safflower oil, garlic, water, tomato paste, onions, celery, red bell pepper, salt, black pepper, rice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754200 (may not work)