1 lb. of ground beef
1 tbsp. salad oil
1/4 c. diced onion
2 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 (12 oz.) can whole kernel corn
1 lb. can tomatoes
1 1/4 c. bouillon
1/2 c. thin strips green pepper
1 1/3 c. Minute rice

Brown meat in oil over high heat in skillet, leaving meat in coarse chunks. Add onion, reduce heat to medium, and cook until onions are tender, but not browned. Add seasonings, tomatoes, corn and bouillon. Bring to a boil. Stir in green pepper, boil again. Stir in rice. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Makes 4 servings.