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Mexican rice #2

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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