 |
|
|
|
| CHILI WITH RICE | |||
| Yields about 6 servings | |||
| 1 lb. ground beef 1 med. onion, chopped 1/2 cup chopped green pepper 1 garlic clove, minced 2-3 cups tomato juice 1/2 cup uncooked long grain rice 1 tbsp. chili powder 1 tsp. salt 1 tsp. dried oregano 1 can (16 oz.) kidney beans, rinsed and drained 1 cup frozen corn 1 can (2-1/4 oz.) sliced ripe olived, drained 1/2 cup shredded cheddar or Monterey Jack cheese |
|||
| In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender. Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted. | |||