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,
1 (8 oz.) can whole tomatoes
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.