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Quick and Easy Beef Jambalaya

1 (14.5-ounce) can diced tomatoes
3/4 pound lean ground beef
1 onion, chopped
1 green bell pepper, seeded and julienned
2 celery ribs, chopped
2 cloves garlic, crushed
1 cup long-grain rice
1 teaspoon crushed dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

1. Drain tomatoes; reserving liquid. Add enough water to liquid to measure 2 cups; set aside.
2. Brown beef in a large, non-stick skillet. Add onion, green bell pepper, celery and garlic and cook until softened, about 5 minutes. Add tomatoes, tomato liquid, rice, oregano, thyme, salt, pepper and cayenne pepper; mix well. Bring to a boil, cover, reduce heat and simmer until liquid is absorbed, about 20 minutes. Serve warm.

Makes 4 servings.