1 lb. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
1 garlic clove, minced
1 c. tomato juice
1 (8 oz.) can kidney beans, undrained
2 tsp. chili powder (more if you like)
1 tsp. dried oregano
1 tsp. salt
1/2 c. uncooked long grain rice
1 c. canned or frozen corn
1 c. shredded Cheddar or Monterey Jack cheese

In large skillet, cook beef, onion, peppers and garlic until meat is brown and vegetables are tender. Drain fat. Add tomato juice, beans, chili powder, oregano, salt and rice. Cover and simmer 25 minutes or until rice is tender. Stir in corn and cook 5 minutes more. Sprinkle with cheese and cook only until cheese melts. Makes about 4 servings.