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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The Country Cooking Recipe Collection mini cookbook, Ingredients:
1 lb ground beef |
1 cup chopped onion |
1/2 cup chopped green pepper |
1 garlic clove, minced |
1 cup tomato juice |
1 can (8 oz) kidney beans, undrained |
4 tsp chili powder |
1 tsp dried oregano |
1 tsp salt |
1/2 cup uncooked long grain rice |
1 cup canned or frozen corn |
1/2 cup sliced ripe olives |
1 cup (4 oz) shredded monterey jack or cheddar cheese |
Directions:
1. In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is brown and veggies are tender. Drain fat.
2. Add tomato juice, kidney beans, chili powder, oregano, salt and rice. Cover and simmer about 25 minutes or until rice is tender.
3. Stir in corn and olives. Cover and cook 5 minutes more. Sprinkle with cheese. Cover and cook only until cheese melts, about 5 minutes.
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