Chili skillet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef, extra lean |
| 1 | cup | Onion -- chopped |
| ½ | cup | Green pepper -- chopped |
| ½ | Clove garlic -- minced | |
| 1 | cup | Tomato juice |
| 1 | can | Red kidney beans -- 8 oz |
| Undrained | ||
| 4 | teaspoons | Chili powder |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Salt |
| ½ | cup | Long-grain rice -- uncooked |
| 1 | cup | Frozen corn -- or canned |
| ½ | cup | Black olives -- sliced |
| 1 | cup | Shredded cheddar cheese -- |
| Or monterey jack | ||
Directions
In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is brown and vegetables are tender. Drain fat. Add tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 min. or until rice is tender. Stir in corn and olives; cover and cook 5 min. more . Sprinkle with cheese, cover and cook only until cheese melts, about 5 minutes . Yield: 6 servings.
Recipe By : Country Woman