Spanish Rice     after a Joy of Cooking recipe

1 lb. ground meat
1 cup rice (uncooked)
2 green peppers, chopped
1 med.-lg. onion, chopped
2 cloves garlic, crushed
28-oz. can tomatoes
12-oz. can beer
1 Tbsp paprika
1 tsp salt

Brown meat (with oil, if needed).  Drain,
reserving the fat.  Use some of the fat to saute
the rice.  Add chopped pepper, onion, and pressed
garlic to the rice and saute until soft.  Return
the browned meat; add tomatoes, beer, and
seasonings.  Bring to a simmer and simmer,
covered, 25-30 minutes, stirring occasionally.
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   Variations:

1) Use peeled, coarsely chopped tomatoes instead
   of the canned tomatoes.
2) Add a chopped fresh red pepper to the onions.
3) Reduce the meat to 1/2 lb.
4) Mix sauteed ingredients with tomatoes, beer
   and seasonings in a casserole (3 qt. or more).
   Bake, covered, in a 350 degree oven until
   done (about 45 minutes) stirring occasionally.