1 tbsp. oil
1/2 c. minced onion
1/4 c. chopped green pepper
1 garlic clove, pressed or minced
1/3 to 1/2 lb. lean ground beef
1/2 c. tomato juice
1 (8 oz.) can kidney beans
1/2 tsp. oregano
1/2 tsp. salt
1/4 c. uncooked long grain rice
1/2 c. frozen whole kernel corn
1/4 c. chopped or sliced black olives (optional)
1 to 2 tbsp. chili seasoning mix or 2 tsp. chili powder
1/2 c. shredded Cheddar or Monterey Jack

Heat oil in a 10 inch skillet over medium heat. Briefly saute onion, green pepper and garlic. Push to side of skillet. Add ground beef, breaking into chunks. Saute until no longer pink. Stir in chili powder or chili powder or chili seasoning mix and cook 30 seconds. Add tomato juice, undrained kidney beans, oregano, salt and rice. Stir and bring to a boil. Cover and simmer 25 minutes stir in corn and olives if desired. Cover and cook 5 minutes more. Sprinkle cheese over top and cover just long enough to melt cheese. Makes 2 servings.