Cheesy Mexican Rice with Beef
Cheesy Mexican Rice with Beef recipe
Yield
10 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 16 | ounces |
salsa
|
|
| 11 | ounces |
mexicorn
whole kernel corn with red and green peppers |
* |
| 1 ½ | cups |
water
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 ½ | cups |
rice, quick cooking
uncooked |
* |
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 462.4 | ml/g |
salsa
|
|
| 317.9 | ml/g |
mexicorn
whole kernel corn with red and green peppers |
* |
| 355 | ml |
water
|
|
| 5 | ml |
chili powder
|
|
| 355 | ml |
rice, quick cooking
uncooked |
* |
| 237 | ml |
monterey jack cheese
shredded |
|
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.
