Tuesday, June 4, 2013

Spanish Rice





Spanish Rice

1 lb. ground beef
1 medium onion, chopped
1 16 oz. can diced tomatoes, drained
2 c. cooked rice
1 lb. box Velveeta
garlic powder
salt
pepper

Brown meat and onion in large skillet. Drain. Season with garlic powder, salt and pepper to taste. Add tomatoes and then the cooked rice. Cut Velveeta into small pieces and add slowly so it'll melt smoothly into mixture.

NOTE: I found it was easier to melt the Velveeta ahead of time.

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