Western Beef & Rice Casserole

Adapted from The New York Times Cookbook, 1961. This is one of my husband's old favorites. 1 cup pitted ripe olives [I use a whole can] 1 pound ground beef 2 tablespoons oil 1/2 cup chopped onion 1 cup sliced celery [or a couple dashes of celery seed] 1/4 cup chopped green pepper [I use a whole one, chopped] 1 cup raw rice 2 1/2 cups canned tomatoes [chopped or crushed] 1 cup water 2 teaspoons salt [I use 2 tbsp. chicken bouillon instead] 2 or 3 teaspoons chili powder 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Worcestershire sauce Cut olives into large pieces. Brown beef in oil. Remove meat from pan and add the onion, celery, green pepper and rice. Cook, stirring, until browned. Add remaining ingredients and bring to a boil. Cover, turn heat to low, and simmer for 20 minutes or until rice is done.