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Mexican Rice #2

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      Title: MEXICAN RICE #2
 Categories: Mexican, Rice, Hamburger, Beef
      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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