Chili skillet

Yield: 6 servings

Measure Ingredient
1 pounds Ground beef, extra lean
1 cup Onion -- chopped
½ cup Green pepper -- chopped
½ \N Clove garlic -- minced
1 cup Tomato juice
1 can Red kidney beans -- 8 oz
\N \N 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 --
\N \N Or monterey jack

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

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