1 lb. ground beef
1 tbsp. salad oil
1/4 c. diced onion
2 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 can (1 lb.) tomatoes
1 can (12 oz.) whole kernel corn
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, leaving meat 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; let stand 5 minutes. Fluff with fork. Makes 6 servings.