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

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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