In a large skillet cook beef, onion, pepper and garlic until meat is brown and vegetables 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 more minutes.

Sprinkle with cheese, cover and cook until cheese melts. Yield: 4 servings.