1 lb. ground beef
1 tbsp. vegetable oil
1/4 c. diced onion
2 tsp. chili powder
1/4 tsp. pepper
1 (16 oz.) can tomatoes
1 (12 oz.) can corn or 1 (10 oz.) pkg., thawed
1 1/4 c. bouillon
1/2 c. thin strips green pepper
1 1/3 c. Minute Rice

Brown meat in oil over high heat in skillet (can omit oil), leaving in coarse chunks. Add onion; reduce heat to medium and cook until onion is tender but not browned. Add seasonings, tomatoes, corn, and bouillon; bring to boil.

Stir in green pepper. Boil again. Stir in rice. Remove from heat; cover and let stand 5 minutes. Fluff with fork. Yield 4 servings. (Can use 1 cup regular rice; increase bouillon to 2 cups, cover and cook 20 minutes.)