Recipe: Beef Enchilada Rice (using Minute Rice)

BEEF ENCHILADA RICE

1/2 pound London broil or lean ground beef, cut in 1/4 to 1/2 inch dice
1 tablespoon oil
1/3 cup diced onion
1 clove garlic, finely minced
1 (3 ounce) can diced green chiles
1 1/ to 2 teaspoons chili powder
1/2 teaspoon oregano
1 (8 ounce) can whole tomatoes in juice (1 cup)
1/2 teaspoon salt
3/4 cup water
1 1/2 cups uncooked Minute Rice
2 teaspoons chopped fresh parsley
2 ounces American cheese slices (2 slices), cut in strips

Brown beef in oil in skillet.

Add onion and saute with beef until tender.

Add garlic; saute 15 seconds. Add chilies, chili powder, oregano, tomatoes with juice, salt and 3/4 cup water. Break up tomatoes and bring to boil.

Add rice. Stir, cover and remove from heat. Let stand 5 minutes.

Sprinkle dish with chopped parsley. Place cheese on top. Replace cover. Let stand 3 to 5 minutes until cheese has melted. Serve.

Makes 4 servings
Source: Newspaper recipe clipping