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1
Heat oil in a large skillet over medium-high heat; saute onion, peppers, and garlic, stirring frequently, about 3 - 4 minutes, remove to a small bowl and set aside.
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2
Add ground beef to the same skillet, breaking it into pieces, and saute until no longer pink; drain off excess fat if desired; add chili powder, (or chili seasoning mix), and reserved sauteed vegetables; stir well to combine.
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3
Add V8 juice (or tomato juice if using), undrained kidney beans, oregano, cumin, salt, and rice; stir well and bring to a boil.
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4
Lower heat to maintain a simmer, cover and simmer for about 25 minutes, until rice is cooked.
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5
(check half way through making sure mixture is not sticking, add a little water if necessary).
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6
Stir in corn and olives; cover and cook for 5 more minutes.
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7
Sprinkle cheese on top and cover just until the cheese is melted.
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8
NOTE: This recipe is very forgiving, it's hard to mess it up.
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9
I usually adjust the seasonings according to how much ground beef I am using, You can add more or less spices to suit your taste, substitute black beans for kidney beans.
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10
more onion, less peppers, a jalapeno, etc -- Just make sure you add enough juice to cook the rice (you may want to check after about 10 - 15 minutes and, if needed add some more juice or water).
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11
The above measurements work well for 1 pound of ground beef.
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12
I tend to use the larger measure of spices, (sometimes more), it just depends on your taste.
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13
It makes a great filling for burritos.
