|
|
BEEF ENCHILADA RICE (With Microwave Directions) 1/2 lb. lean beef, diced 1 Tbsp. vegetable oil 1/3 c. diced onion 1 clove garlic, minced 1 1/2 to 2 tsp. chili powder 1/2 tsp. oregano 1/2 tsp. salt 1 (3 oz.) can green chilies, diced 1 (8 oz.) can whole tomatoes (in juice) 3/4 c. water 1 1/2 c. dry Minute rice 2 tsp. chopped fresh parsley 2 slices (1 oz. each) American cheese, cut in triangles Brown beef in oil. Add onions and garlic and saute until tender. Add chili powder, oregano, salt, green chilies, tomatoes and water. Bring to a boil, breaking tomatoes into pieces. Stir in rice; cover and remove from heat. Let stand 5 minutes. Sprinkle with parsley and arrange cheese on top. Cover until ready to serve. Microwave Directions: Use 2 quart nonmetal dish. Cook beef, onions and garlic in oil at High power 5 minutes, stir- ring once midway. Add remaining ingredients, except parsley and cheese, breaking tomatoes with a fork. Cover and cook at High power 5 minutes. Let stand 5 minutes more. Stir. Top with parsley and cheese and cover 1 to 2 minutes to melt cheese. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |