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 powder
1/4 tsp. salt
1/4 tsp. dried whole oregano
1/4 tsp. black pepper
1 sm. clove garlic
1 (10 oz.) pkg. frozen whole kernel corn
1 3/4 c. uncooked instant rice

Cook ground chuck in a large skillet over medium heat until meat is browned, stirring to crumble meat. Drain meat in a colander and pat dry with paper towels. Wipe pan drippings from skillet with a paper towel.

Combine tomatoes and next 8 ingredients in a 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 a fork before serving.