1 lb. ground beef
1/4 c. diced onions
1 tsp. chili powder
1 (2 oz.) can whole kernel corn
1 1/4 c. bouillon (use 1 cube and water)
1/2 c. green pepper
1 tbsp. salad oil
2 tsp. salt
1 (1 lb.) can tomatoes
1 1/3 c. Minute rice

Brown meat in oil over high heat in skillet, leaving meat in coarse chunks. Add onions; reduce heat to medium and cook until onion is tender, but not brown. Add seasonings, tomatoes, corn and bouillon; bring to a boil. Stir in green peppers. Bring to a boil again. Stir. Remove from heat. Cover and let stand 5 minutes. Fluff with fork.

Makes 4 servings.