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