Chili with Rice

From Deloris Eldredge

1 pound ground beef
1 garlic clove, minced
2 14-oz. cans chopped tomatoes
1 TBS chili powder1 tsp. oregano
1 large onion, chopped
1/2 cup long grain rice
1 tsp. salt
1-2 TBS sugar -- if desired (my addition D.E.)

Cook beef, onion and garlic adding salt and pepper to taste. Cook until meat is no longer pink. Drain grease if necessary. Add the tomatoes, rice, chili powder, salt, oregano, and sugar. Also add about half a tomato can water. Reduce heat and simmer for 15-20 minutes.

ADD:
1 can kidney beans, drained and rinsed
1 cup frozen corn
1 small can chopped chili peppers
1 small can sliced olives, drained.
Grated cheese

Cover and simmer for 10-15 minutes or until corn and rice is tender. Add more water if you think it needs it. Sprinkle with cheese, and cook, covered, until cheese is melted.

Serves 6

Nice served with a dollop of sour cream and corn chips. Also good filling for burrito's, etc.

NOTE: Original recipe called for 2-3 cups TOMATO JUICE. I didn't have any the first time I made this so substituted the canned, chopped tomatoes-- probably too much but it worked!Also called for 1/2 CUP CHOPPED GREEN PEPPER to cook with onion, meat, garlic. I didn't have any so substituted the canned green chili's.