Susan's Favorite Beef Enchilada Rice

This is a one-pan tasty and quick weeknight meal! It's something you can spice up any way you like yet is healthy and filling. It's one of my husband's favorite dishes to take to work for leftovers. It reheats really well. The recipe calls for sprinkling cheese on top at the end. I don't do this...and it's still great and filling. Got this recipe from my mom eons ago. This makes a very dry beefy rice...which my family prefers. If you like it more moist, you'll want to alter the rice/broth ratio to suit your tastes. Minced jalapeno's also make a tasty addition if you like some spice.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb lean ground beef
• 1  tablespoon olive oil
• 1⁄2 cup  diced onion
• 4  garlic cloves, minced (I add lots more!)
• 3  teaspoons chili powder (I add lots more!)
• 1  teaspoon oregano
• 1  teaspoon  garlic salt (I use garli garni)
• 2 (4 ounce) cans diced green chilies (as hot as you want them!)
• 1 (14 ounce) can diced tomatoes (can use Rotel!)
• 3⁄4 cup beef broth
• 1 1⁄2 cups Minute Rice
• 2  teaspoons parsley (optional)
• 6  ounces  shredded cheddar cheese (optional)

Directions

1. Brown beef in oil and drain.
2. Add onions and garlic and saute until fragrant.
3. Add remaining ingredients except for rice, parsley and cheese and bring to a full boil.
4. Stir in rice and cook 8 minutes, covered, or until liquid is absorbed.
5. Sprinkle with parsley and cheese.