1 lb. ground chuck
1 (14 1/2 oz.) can Mexican style tomatoes
1 (6 oz.) can tomato juice
1 c. water
1/2 tsp. chili power
1/4 tsp. salt
1/4 tsp. oregano
1/4 tsp. freshly ground pepper
1 sm. minced clove
1 (10 oz.) pkg. frozen corn
1 3/4 c. uncooked instant rice

Cook ground chuck in a large skillet over medium heat until browned, stirring to crumble. Drain.

Combine tomatoes with next 8 ingredients in skillet; bring to a boil and cook 2 minutes. Stir in meat and rice. Cover and remove from heat; let stand 5 minutes. Fluff with fork before serving. Serves 4-6.