Beefy Mexicale Rice with Cheese
2-1/4 c. water
1/2 lb. lean ground beef
salt and pepper to taste
1 pkg. Lipton Rice and Sauce Spanish
1 4-oz. can chopped green chiles undrained
1/2 c. shredded Cheddar cheese
In large skillet bring water to a boil. Stir in remaining ingredients
except cheese. Break up meat into small pieces. Reduce heat and
simmer, stirring occasionally, 12 minutes or until rice is tender and
most of the liquid is absorbed. Top with cheese. Cover and let stand 2
minutes or until cheese is melted. Serve immediately.
Makes 2 servings.
Hope you enjoy your time in the kitchen
Sherri
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