• 1 pound lean ground beef (15% fat)
• 1/3 cup chopped onion (1/3 medium onion)
• 1/3 cup green pepper, chopped
• 2 cups water
• 1 cup long grain white rice
• 1 teaspoon garlic powder or 4 cloves of garlic
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 can (15 ounces) diced tomatoes, with juice
• 1 1/2 cups corn (canned and drained, frozen, or fresh cooked)
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1/2 cup grated cheddar cheese

1. Cook ground beef, onion, and green pepper in large skillet over medium heat (300 degrees in an electric skillet) until hamburger is no longer pink. Drain excess fat from pan.

2. Add water, rice, garlic powder, chili powder, salt, pepper, tomatoes with juice, corn, and beans.

3. Cook, covered, for about 20 minutes or until rice is soft.

4. Remove from stove top, sprinkle with grated cheese, and serve hot.

Refrigerate leftovers within 2 hours.