Assemble together: In a 10-inch skillet brown and saute grnd beef, onion and green pepper. Add in rice, tomatoes and juice and the water (2 1/2 cups). Mix it up, breaking up tomatoes if necessary. Put in the canola oil, salt and pepper to taste.Bring to a full boil for 5 min; lower heat to medium or possibly medium-low and cover. Cook till rice flakes apart when prodded with a fork. Makes about 4 or possibly 5 cups. Serves with white shoe peg corn. A nice quick, satisfying and inexpensive dish!