Mexican Rice #2beef, hamburger, mexican, rice 1 lb ground beef 1 (16 oz.) jar salsa 1 (11 oz.) can mexicorn whole 1 kernel corn with red and 1 green peppers 1 1/2 cup water 1 teaspoon chili powder 1 1/2 cup uncooked instant rice 4 oz (1 cup) shredded monterey 1 jack cheese 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 |
