Mexican Rice #2

Categories: mexican, rice, beef

Servings: 4

      1 lb Ground beef                     1 1/2 c  Water
      1    (16 oz.) jar salsa                  1 ts Chili powder
      1    (11 oz.) can Mexicorn whole     1 1/2 c  Uncooked instant rice
           Kernel corn with red and            4 oz (1 cup) shredded Monterey
           Green peppers                            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

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