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Beef and Monterey Rice

Beef and Monterey Rice
Beef and Monterey Rice
  • Yield: 24 cups of rice mixture, 6 cups of cheese
  • Serving: 24
Print Nutrition facts (per portion)

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

Allergens

Dairy

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

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