Cheesy Beef and Green Chile Rice is a super quick skillet meal that's perfect for those evenings when time is at a premium.
- 1 can (14.5 fluid ounces) beef broth
- 1/2 cup chopped onion
- 2 cups instant rice
- 1 package (10 ounces) STOUFFER'S Welsh Rarebit, defrosted*
- 1 can (4 ounces) diced green chiles, drained
- 1 pound ground beef, fully cooked and drained
- 1 can (14.5 ounces) Mexican-style diced tomatoes
- 1/2 cup ketchup
COMBINE broth and onion in medium skillet; bring to a boil. Add rice; cover. Turn off heat. Let stand for 5 minutes.
ADD Welsh Rarebit, chiles, beef, tomatoes and ketchup. Cook over low heat for 5 to 10 minutes or until hot and thickened. Add salt and ground black pepper to taste.
*DEFROST Welsh Rarebit in microwave on MEDIUM (50%) power for 5 to 6 minutes.
Review This Recipe
Pretty good but needs some help
I made this recipe over the weekend and it is super easy to make but I didn't have the diced tomatoes with chilies, so I used regular diced tomatoes. It was very bland, so next time I'll use the one with the chilies. You dont have to use the rarebit by stouffers, just use regular cheddar or the pepper jack soup, thats what I will try next time. Other than that, it was very good to eat with tortillas.
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