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Servings24
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Serving Size1 cup rice mixture; ¼ cup cheese
Ingredients
- 4 cups long grain rice, uncooked
- 4 lbs ground beef
- 2.5 quarts water
- 4 (10-ounce) cans of mild diced tomatoes with green chilies
- ½ cup chili powder
- ¼ cup dried oregano leaves
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon salt
- 3 tablespoons worcestershire sauce
- 1½ lbs monterey jack cheese, shredded
- 1½ cups fresh cilantro, chopped (optional)
Directions
- Heat a large stock pot over medium-high heat. Add the beef and cook until no longer pink, stirring to break up larger pieces. Stir in the onion and cook 5 minutes or until onions are slightly translucent, stirring frequently.
- Stir in the water, tomatoes, chili powder, oregano, sugar, salt, and Worcestershire sauce. Bring to a boil over high heat. Stir in the rice. Return to a boil, stir rice again, reduce heat, cover and cook on low heat for 22 minutes or until rice is just tender. Stir until well blended. (Note: the mixture will thicken when stirred.)
- Remove from heat. Combine the cheese with the cilantro and toss until well blended. Serve each topped with ¼ cup of the cheese mixture. (Note: store in separate container and top at time of serving.)
Makes 24 cups rice mixture and 6 cups cheese total.
Nutrition Facts
- Serving 245g
- Calories 390
- Total Fat 19g
- Saturated Fat 8g
- Trans Fat 0g
- Cholesterol 75mg
- Sodium 920mg
- Carbohydrates 34g
- Dietary Fiber 2g
- Sugar 4g
- Protein 23g