Mexican Rice #2

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