Emily's Spanish Rice Recipe

Heat a 2-quart Dutch oven and add the oil, hamburger, and onions. Saute until the meat browns and falls apart and the onions are clear. Remove excess fat from pan and add the green pepper and chili powder. Saute an additional 5 minutes. Add all remaining ingredients and bring to a boil. Cover the pan and cook over low heat for 25 minutes, or until the rice is tender.

Note: I like to fry up about 6 slices of bacon, reserve 1 tablespoon bacon grease as a substitute for the 1 tablespoon of olive oil. I crumble the bacon and add it just before the dish is done. I think it adds a little more flavor, although the olive oil is healthier for you.