1 lb. ground beef
1 tbsp. salad oil
1/4 c. diced onion
2 tsp. salt
1/4 tsp. black pepper
1 (1 lb.) can tomatoes
1 (12 oz.) can whole kernel corn
1 1/4 c. bouillon
1/2 c. thin strips green pepper
1 1/3 c. minute rice

Or use 1 bouillon cube dissolved in 1 1/4 cups boiling water.

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 browned. Add seasonings, tomatoes, corn and bouillon; bring to a boil. Stir in green pepper. Boil again. Stir in rice. Remove from heat, cover and let stand 5 minutes. Fluff with fork. Makes 4 servings.