Taco Rice Dish

This one came from my Company's Coming One-Dish Meals cookbook that I got at my wedding shower. I haven't opened this book in years, but when the book opened straight to this page and I had most everything on hand, I went for it. I must admit I was a little dismayed that my rice was a tad bit soggier than I like it *I'm a rice snob, remember? It's my right as an Asian. Or Canasian (Canadian-Asian). Or Whasian (White-Asian). Or whatever* Still, it was not a bad dish and with the crunchy fritos added I was satisfied. It's a different take on taco soup. The kids eat up anything remotely tacoish so I'd easily do this again.

1 lb lean ground beef
1 cup diced onion - about 1/2 a medium
1 cup diced green onion (I left this out)
1 tsp garlic salt
1/8 tsp pepper

2 (14 oz) cans stewed tomatoes with juice, broken up
1 can corn, with liquid
1 envelope taco seasoning mix
1 tsp sugar
1/2 Tbsp chili powder (or more to taste)
1/3 c water
2/3 c long grain white rice

grated cheddar, light sour cream, green onion, sliced olives, avacado, cilantro, corn chips for garnishing (the corn chips are a must for me)

Scramble-fry first 5 ingredients in a large non-stick pan until onion is soft and beef is no longer pink. Drain grease. Stir in next 7 ingredients. Cover and simmer for about 20 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Turn into serving dish, garnish and serve.
Serves about 6 generously.

*I would have liked this with a fresh green salad, but didn't have any.