Shelly's Recipe

MEXICAN RICE MEMPHIS STYLE

Category: Rice/Risotto

1 cup extra-long grain rice
1/2 cup diced white and green onions
1 1/2 lb ground beef
1 (4 oz) can Rotel tomatoes
1 (16 oz) can stewed tomatoes
1/2 cup picante sauce
2 tbsp salt
1 tbsp cayenne pepper
2 tbsp oil
1 cup water
Shredded cheese and sliced black olives, garnish

In a skillet, cook onions and beef. Drain and set aside. Add oil to skillet, heat to sizzle and add rice. Stir uncooked rice and let brown in oil. Add meat and remaining ingredients, stir and cover. Allow to cook for 35 minutes, or until water and juice has evaporated and rice has fluffed. Garnish and serve with flour tortillas or tortilla chips. Serves 4-6