Mexican rice #2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | (16 oz.) jar salsa | |
| 1 | (11 oz.) can Mexicorn whole | |
| Kernel corn with red and | ||
| Green peppers | ||
| 1½ | cup | Water |
| 1 | teaspoon | Chili powder |
| 1½ | cup | Uncooked instant rice |
| 4 | ounces | (1 cup) shredded Monterey |
| Jack cheese | ||
Directions
Brown ground beef in large skillet; drain. Stir in salsa, corn, water and chili powder; bing to a boil. Stir in rice. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed.
Fluff mixture with fork; sprinkle with cheese. Cover, let stand 2 to 3 minutes or until cheese is melted. 7 (1 cup) servings.
From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett
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