Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com
1 pound lean ground beef
1/2 cup chopped onion
2 cups low-sodium chicken broth, undiluted
1 teaspoon ground cumin
1 15-ounce can red kidney beans, drained
1 cup uncooked rice
1 cup picante sauce
3/4 cup 3 ounces shredded Monterey Jack cheese
10 6-inch flour tortillas, steamed
Brown beef and onion in large skillet; drain.
Return beef to skillet; stir in broth and cumin. Bring to a boil. Stir in beans and rice. Return to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in picante sauce and cheese. Serve in tortillas.