Originally from Barbara Swain's Cookery for 1 or 2 (1987), this became a family favorite so I'm writing it here with ingredients approximate (as always for this kind of recipe) and scaled up to serve four. Made with ground beef, but I expect it would work just as well with no meat or a meat substitute. Also originally finished with shredded cheese melted on top. While pretty, it is too messy and really gilding the lily, so now I leave the cheese out entirely or sometimes put it on the table as a condiment for any who want it.

• 2T veg oil
• chopped onion
• chopped sweet pepper
• 1+ clove garlic, minced
• (scant pound ground beef)
• spoonful of chili powder, chili seasoning mix, or spices of your choice
• oregano
• 1 c tomato juice
• 15oz can kidney beans
• (1t salt, to taste)
• 1/2 c uncooked long grain rice
• 1c frozen whole kernel corn (there is another kind??)
• (shredded cheddar, longhorn, or jack cheese)

Heat oil in a 10“ skillet over med heat. Sauté onion, green pepper, and garlic. Push to side of skillet. Add beef, breaking into chunks. Sauté until no longer pink. Stir in chili powder or other spices and cook 30 seconds. Add tomato juice, undrained kidney beans, oregano, salt, and rice. Stir and bring to a boil. Cover and simmer 25 minutes. Stir in corn. Cover and cook 5 more minutes. (Optionally, sprinkle cheese over top and cover just long enough to melt cheese. Makes 4 servings.)

originally submitted by marlacparker on Oct 18, 2020