- Yield: 24 cups of rice mixture, 6 cups of cheese
- Serving: 24
Nutrition facts (per portion)
- Calories: 390
- Carbohydrate Content: 34g
- Cholesterol Content: 75mg
- Fat Content: 18g
- Fiber Content: 2g
- Protein Content: 23g
- Saturated Fat Content: 8g
- Serving Size: 245g
- Sodium Content: 920mg
- Sugar Content: 4g
- Trans Fat Content: 0g
Allergens
Ingredients
- 4 cups U.S.-grown Long Grain Rice, uncooked
- 4 lbs Ground Beef
- 2.5 qt Water
- 4 10oz Cans of mild diced tomatoes with green chilies
- 1/2 cup Chili Powder
- 1/4 cup Dried Oregano Leaves
- 2 tbsp Sugar
- 1 tbsp, plus 1 tsp Salt
- 3 tbsp Worcestershire Sauce
- 1 1/2 lbs Monterey Jack Cheese, shredded
- 1 1/2 cups Fresh Cilantro, chopped (optional)
Instructions
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 1/4 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
Serves 24; 1 cup rice mixture and 1/4 cup cheese per serving
