Spanish Rice Casserole

1 cup rice
1 pound lean ground beef 1/2 onion — chopped
3 tablespoons vegetable oil — or bacon fat
1 garlic clove — minced
1/2 green bell pepper — chopped
2 1/2 cups stewed tomatoes
1 teaspoon salt
2 teaspoons chili powder

Wash rice, drain, and allow to dry thoroughly.
Heat oil in heavy skillet; add rice.
Cook, stirring constantly, until lightly browned, about 10 minutes.
Add onions, garlic, green peppers and beef.
Stir often to break up and brown meat; cook until onion is limp and lightly browned.
Add undrained, chopped tomatoes and seasonings.
Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed.
Let stand, covered, for about 5 minutes before serving.
Serves 6.