Title: Mexican Rice #2
Categories: Mexican Ground Beef Rice
Yield: 4 Servings

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