Instructions: Done. In a bowl combine beef, onion, bell pepper and celery and spoon evenly to cover the bottom of a 9" x 12" casserole dish. Sprinkle the cup of rice evenly over the beef, then layer the sliced carrots on top. Pour the two cans of diced tomatoes evenly over the top, add the 3/4 C. of water, then cover tightly with foil. Bake in a 350 degree over for 1 hour and 15 minutes. Carefully remove the foil, and sprinkle the grated cheese on top. Return to the oven for 5 minutes or until the cheese is melted. Allow it to cool 8-10 minutes, then divide into portions with a spatula and serve. Yields about 6 servings. Delicious as a leftover, too.

I serve it with a pineapple or pear salad, and hot, crusty French bread.

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