Tex-Mex Rice Meal

1 lb. Ground beef, browned
1 large chopped onion
1/3 cup oil
2-3 Tbsp chopped garlic
1 28-oz can of Diced Tomatoes
1 15 1/4-oz can Whole Kernel Corn
1 15-oz can Black Beans-rinsed and drained
1 14-1/2 oz can Diced Tomatoes and Green Chilies
2-1/2 Cups water
1 tsp Salt or to taste
3 cups Instant Rice

Saut� onion in oil until soft, then add garlic and soften it slightly

Using ALL juice in cans accept the beans dump in all remaining canned vegetables. Add water and salt, bring to a boil. Add in Instant Rice. Cook until rice is tender and most of the moisture is absorbed, about 10-15 minutes. Will absorb more moisture as it stands.

Makes 8 2-Cup servings