Spanish Rice

• 2 cloves garlic, crushed
• 1/2 c. chopped celery
• 1/4 c. vegetable oil
• 1 (28 oz.) can tomatoes
• 1 (6 oz.) can tomato paste
• 1 1/2 c. uncooked regular rice
• 2 tsp. salt
• 1 bay leaf
• dash of red pepper
• 1 1/2 lb. ground beef
• 3/4 c. chopped green pepper
• 1 Tbsp. chili powder
• 1 (10 oz.) can beef broth (undiluted)
• 1 tsp. sugar

1. Cook garlic and celery in hot oil in a large kettle until tender.
2. Drain tomatoes, reserving juice.
3. Add enough hot water to tomato juice to equal 2 cups.
4. Combine tomatoes, tomato juice, tomato paste, rice, salt, bay leaf and red pepper.
5. Add to garlic and celery mixture; stir well.
6. Bring to a boil.
7. Reduce heat and simmer, covered, for 10 minutes.
8. Remove bay leaf.
9. Cook ground beef and green pepper until beef is browned; drain.
10. Stir in chili powder, sugar and beef broth.
11. Combine rice and meat mixture. Place in a 13 x 9 x 2-inch baking dish.
12. Bake at 350u0b0 for 35 minutes.
13. Yields 8 to 10 servings.

garlic, celery, vegetable oil, tomatoes, tomato paste, regular rice, salt, bay leaf, red pepper, ground beef, green pepper, chili powder, beef broth, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520321 (may not work)