1 lb. ground chuck
1 c. chopped green onion
1/2 c. chopped green pepper
1 lg. clove garlic, minced
4 tsp. chili powder
1 tsp. oregano
1 (8 oz.) can tomato sauce
1 c. tomato juice
1/2 c. raw long grain rice
1 (15 oz.) can red kidney beans, drained
1 c. frozen whole kernel corn
1 tbsp. parsley flakes
1 c. sliced ripe olives
1 c. shredded cheddar cheese

Saute beef in large saucepan, stirring to break up, until meat is gray. Add onion, green pepper and garlic. Saute until limp. Stir in chili powder, oregano, tomato sauce and juice. Bring to boil. Add rice. Cover and simmer about 25 minutes. Add beans, corn, parsley flakes and olives, mixing well. Cook about 10 minutes longer. Adjust seasonings. Sprinkle cheese over top. Let stand, covered, about 5 minutes to melt cheese. Serve with tossed salad and hot bread. Makes 4 servings.