 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Meet the Cook: Like most farmers, my husband loves chili. And with all of the vegetables, cheese and meat in it, this quick dish makes a real meal-in-one. I serve it frequently in fall and winter. I began cooking young. My mom taught me a lot...so did years of 4-H! My husband and I have a dairy farm, and we also make maple syrup. I'm the mother of two small boys. They don't care for the olives in this recipe - but the rest they eat right up! -Katherine Brown, Fredericktown, Ohio Ingredients:
1 pound ground beef |
1 cup chopped onion |
1/2 cup chopped green pepper |
1 garlic clove, minced |
1 cup tomato juice |
1 can (16 ounces) kidney beans, rinsed and drained |
4 teaspoons chili powder |
1 teaspoon dried oregano |
1 teaspoon salt |
1/2 cup uncooked long grain rice |
1 cup canned or frozen corn |
1/2 cup sliced ripe olives |
1 cup (4 ounces) shredded cheddar or monterey jack cheese |
Directions:
1. In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until rice is tender.
2. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cover and cook about 5 minutes or until cheese is melted. Yield: 4 servings.
|
|