Mexican Rice #2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
1: , (16 oz.) jar salsa
1: , (11 oz.) can Mexicorn whole
Kernel corn with red and,
Green peppers,
1 1/2 cup: Water,
1 tsp: Chili powder,
1 1/2 cup: Uncooked instant rice,
4 ounce: , (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
Source from luhu.jp
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
Source from luhu.jp