1 tbsp. oil
1/2 c. minced onion
1/4 c. chopped green pepper
1 garlic clove, pressed or minced
1/2 lb. lean ground beef
2 tsp. chili powder
1/2 c. tomato juice
1 (8 oz.) can kidney beans (do not drain)
1/2 tsp. oregano
1/2 tsp. salt
1/4 c. uncooked long grain rice
1/2 c. whole kernel corn
1/4 c. chopped sliced black olives
1/2 c. shredded cheddar (variation: Longhorn or Monterey Jack)

Heat oil in 10-inch skillet. Saute onion, pepper and garlic. Push to side of skillet. Add ground beef. Saute beef until brown. Stir in chili powder and cook 30 seconds. Add tomato juice, undrained kidney beans, oregano, salt and rice. Bring to boil, reduce to simmer. Simmer for 25 minutes. Melt cheese over top just before serving. Serves 4.