Texas Hash

2 tablespoons oil

2 onions, sliced

1 green pepper, seeded and chopped

450 g minced beef

1 425 g can of tomatoes

1 cup long-grain rice

2 teaspoons chilli powder

salt and freshly ground black pepper

1 cup water or stock



Heat the oil in a frying pan and saute the onions and pepper until softened. Transfer to an oven-proof dish. Add the beef to the frying pan and saute, stirring to break up the lumps, until browned. Place in the dish with the onions and peppers.

Add the tomatoes with their juice, rice, chilli powder and seasoning. Cover and cook in a moderate oven (180 C) for 1 1/4 hours. Serves 4.