Ingredients

• 2 cups water or beef stock
• 1 cup long-grain rice
• 1 lb lean ground beef
• 1/2 cup chopped sweet green pepper
• 1/2 cup chopped celery
• 1/4 cup chopped green onions (white and green parts)
• 3 garlic cloves, minced
• 1 can 19 oz. tomatoes (undrained)
• 1 tsp. each dried oregano and thyme
• 1/2 tsp. black pepper
• 1/2 tsp. cumin
• Pinch each cayenne pepper and salt

Directions

In a saucepan with tight-fitting lid, bring water to a boil; add rice. Cover and reduce heat to simmer; cook for 15 minutes without removing lid. Remove from heat and let stand, covered for 3 to 5 minutes or until rice is tender.

Meanwhile, in large nonstick skillet over medium heat, cook beef, stirring to break up, for 5 minutes; drain off fat. Stir in green pepper, celery, onions and garlic; cook, stirring for 5 minutes.

Add tomatoes, oregano, thyme, black pepper, cumin, cayenne and salt; bring to a boil, breaking up tomatoes with back of spoon, Cook over medium heat for 10 minutes; increase heat to high and boil for about 3 minutes or until excess liquid has evaporated. Serve over rice.

Source: Canadian Living Magazine

By Raymonde from North Bay, Ontario