1 lb. ground beef
1 tbsp. oil
1/4 c. diced onions
1 tsp. salt
1 tsp. chili powder
1/4 tsp. black pepper
1 1/4 c. bouillon (may use cube or instant)
1 can tomatoes
1 can whole kernel corn
1/2 c. thin strips bell peppers
1 1/3 c. minute rice

Brown meat in salad oil over high heat in a skillet leaving meat in coarse chunks; add onions, cook until tender but not browned. Add seasonings, tomatoes, corn and bouillon. Bring to a boil. Stir in bell pepper. Bring to a boil again. Stir in rice. Remove from heat; cover and let stand 5 minutes. Fluff with fork before serving. Serves 6.