Mexican Rice - cooking recipe

Ingredients

1 lb. ground chuck
1 (16 oz.) jar salsa
1 (11 oz.) can Green Giant Mexicorn with red and green peppers
1 1/2 c. water
1 tsp. chili powder
1 1/2 c. uncooked instant rice
4 oz. shredded Monterey Jack cheese (1 c.)

Preparation

Brown ground chuck in large skillet; drain.
Stir in salsa, corn, water and chili powder.
Bring to 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.
A south-of-the-border sensation!