Chili Skillet

1 lbs ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 cup tomato juice
1 can (8 oz) kidney beans, undrained
4 tsp chili powder
1 tsp dried oregano
1 tsp salt
1/2 cup uncooked long grain rice
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup (4 oz) shredded cheddar or Monterey Jack cheese

In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain fat.  Add tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until rice is tender.  Stir in corn and olives; cover and cook 5 minutes more.  Sprinkle with cheese; cover and cook only until cheese melts, about 5 minutes.