Short Ribs with Stewed Tomatoes and Fluffy Rice

4 lb beef rib short ribs
2 tbsp cooking fat
Salt and pepper to taste
1/2 cup onion, chopped
1/4 cup green pepper, chopped
2 lb canned stewed tomatoes
1 tsp chili powder to taste
Hot fluffy rice

In a Dutch oven, or large pan with tight-fitting cover, brown meat on all sides in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add green pepper, tomatoes, and chili powder. If desired, break up large tomato chunks with potato masher or fork.
Return meat to pan. Cover tightly and simmer for 1 1/2 to 2 hours, or until done. Turn meat once to cook it evenly throughout.
Taste sauce and correct seasoning, if necessary, with salt and pepper.
Skim any excess fat from sauce. Serve meat and sauce over rice.