Chili Skillet - cooking recipe

Ingredients

3 Tbsp. olive oil
1 c. minced onion
3/4 c. chopped green pepper
3 cloves garlic, pressed or minced
1 1/2 lb. lean ground beef
1 1/2 lb. lean ground pork
2 Tbsp. chili powder
1 1/2 c. tomato juice
1 (16 oz.) can kidney beans
1 1/2 tsp. oregano
1 1/2 tsp. salt
3/4 c. uncooked long grain rice
1 1/2 c. whole kernel corn (canned), drained; fresh or frozen
3/4 c. chopped or sliced black olives
3/4 c. shredded Cheddar cheese
3/4 c. shredded Longhorn or Monterey Jack cheese

Preparation

Use a 10 to 12 x 3-inch skillet with cover. Heat oil in skillet over medium heat. Briefly saut onion, green pepper and garlic. Push to side of skillet. Add ground beef and pork, breaking into chunks. Saut until no longer pink. Stir in chili powder and cook for 1 minute. Add tomato juice, undrained kidney beans, oregano, salt and rice. Stir and bring to a
boil. Cover and simmer for 30 minutes. Stir in corn and olives. Cover and cook 5 minutes more. Sprinkle cheeses over top and cover just long enough to melt cheese. Serves 6 to 8.