Chili Skillet(Yields 4 Servings)

• 1 lb. ground beef
• 1 c. chopped onion
• 1/2 c. chopped green peppers
• 1 garlic clove, minced
• 1 c. tomato juice
• 1 (8 oz.) can red kidney beans (undrained)
• 4 tsp. chili powder
• 1 tsp. salt
• 1/2 c. uncooked long-grain rice
• 1 c. canned or frozen corn
• 1 c. sliced black olives
• 1 c. (4 oz.) shredded Cheddar cheese

1. In a large skillet over medium heat, cook beef, onion, peppers and garlic until meat is brown and vegetables are tender.
2. Drain fat.
3. Add tomato juice, kidney beans, chili powder, salt and rice; cover and simmer about 25 minutes or until rice is tender.
4. Stir in corn and olives; cover and cook 5 minutes more.
5. Sprinkle with cheese; cover and cook only until cheese melts, about 5 minutes.

ground beef, onion, green peppers, garlic, tomato juice, red kidney beans, chili powder, salt, longgrain rice, corn, black olives, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1047985 (may not work)