#1938 - Baked Spanish Rice

(by Aunt Betty [Herman] Arnold)

1 cup raw River rice (brand)
1 tsp. salt
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 - 46oz. can tomato juice
1 onion (chopped)
1/4 cup white sugar

In a saucepan add rice and 1 tsp. salt--add enough water to cover rice. Bring water to a boil while stirring, then cook/stir until rice is tender (about 20 minutes). Remove from heat--drain any leftover water--set aside. In a skillet add ground chuck, 1 tsp. salt, pepper and chopped onions--cook/stir until meat is browned. In a Dutch oven add browned meat, drained rice, white sugar and tomato juice--stir until mixed. Bake uncovered at 275 degrees for 3 hours.