Pan: 18 By 24-Inch Roasting Pan Temperature: 375 F. Oven

1. Cook Beef In Its Own Fat Until Beef Loses It Pink Colors; Stirring To Break Apart. Drain Or Skim Off Excess Fat.

2. Combine Tomatoes, Water, Onions, Peppers, Chili Powder, Salt And Peppers. Add To Beef. Heat To A Simmer.

3. Place An Equal Quantity Tomato-Beef Mixture And 4 1/2 Cups Rice Into Each Pan. Mix Thoroughly.

4. Cover Pans; Bake 1 Hour Or Until Rice Is Tender.

Onions; 4 Lb 14 Oz Fresh Sweet Peppers A.P. Will Yield 4 Lb Chopped Peppers.

Qt) Dehydrated Green Peppers (See Recipe No. A01100) Or 4 Lb (3 Qt) Frozen, Diced Green Peppers May Be Used. Thaw Peppers.

1 Hour Or Until Rice Is Tender, On High Fan, Open Vent.

A02500.