Recipe of the week
Mexicali rice
By Joyce Barnett Special to the Acorn

This is a good one to fix along with enchiladas and beans. It's a California recipe.
1 pound ground beef
2, 8-ounce cans tomato sauce
1 cup chopped onion
2 cups hot water
1/2 cup chopped green pepper
1-1/2 teaspoon salt
1 cup rice
1 teaspoon prepared mustard

In a large skillet, brown beef lightly. Add onion and green pepper. Cook until tender and drain off the fat. Add remaining ingredients and mix well. Bring to a boil, cover and simmer for 35 minutes until rice is done. Stir occasionally. Makes 4 to 6 servings