Ingredients
1 pound ground beef1 medium onion, chopped1/2 cup chopped green pepper1 garlic clove, minced2 to 3 cups tomato juice1/2 cup uncooked long grain rice1 tablespoon chili powder1 teaspoon salt1 teaspoon dried oregano1 can (16 ounces) kidney beans, rinsed and drained1 cup frozen corn1 can (2-1/4 ounces) sliced ripe olives, drained1/2 cup shredded cheddar cheese or Monterey Jack cheese
Preparation
In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender.
Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.
