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 (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 (I use converted rice prepared separately; personal preference)

*Or use 1 bouillon cube dissolved in 1 1/4 cups boiling water. If converted rice is used, reduce water but bouillon cube can still be added.

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 in circle around edge. Remove from heat. Cover; let stand 5 minutes (for instant rice). Fluff with fork.

Makes 4 servings.