What to do with left over rice---Mexican chili skillet!

Chili Skillet

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 teaspoon garlic salt--or you can use the real thing and add a bit of salt
• 1 small can of tomato sauce 
• 2 can (16 ounces) kidney beans, rinsed and drained
• 4 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• left over rice(mexican style, preferable)
• 1 cup canned or frozen corn
• 1/2 cup sliced ripe olives
• 2 teaspoons priprava(if you are in Russia and can get this, it makes the dish!)
• 1 cup (4 ounces) shredded cheddar or Monterey Jack cheese

Directions

• In a large skillet over medium heat, cook beef, onion, pepper and
• garlic until meat is no longer pink; drain. Add the tomato juice,
• kidney beans, chili powder, oregano, salt and rice; cover and simmer
• about 15 minutes until heated through.
• 
  
• Stir in corn and olives; cover and cook 5 minutes more.
• Sprinkle with
• cheese; and add sour cream

We had this tonight with some leftover rice and it was super yummy!!  Thanks Brent and Jackie for the Christmas Party leftovers!