Ingredients
2 pounds ground beef2 medium onions, chopped4 cans (14-1/2 ounces each) stewed tomatoes, undrained8 medium carrots, thinly sliced4 celery ribs, thinly sliced2 medium potatoes, peeled and cubed2 cups water1/2 cup uncooked long grain rice3 teaspoons salt1 teaspoon pepper
Preparation
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender.
Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.
