• Servings
  • Serving Size
    1 cup rice mixture; ¼ cup cheese


  • 4 cups long grain rice, uncooked
  • 4 lbs ground beef
  • 2.5 quarts water
  • 4 (10-ounce) cans of mild diced tomatoes with green chilies
  • ½ cup chili powder
  • ¼ cup dried oregano leaves
  • 2 tablespoons sugar
  • 1 tablespoon, plus 1 teaspoon salt
  • 3 tablespoons worcestershire sauce
  • 1½ lbs monterey jack cheese, shredded
  • 1½ cups fresh cilantro, chopped (optional)


  • Heat a large stock pot over medium-high heat. Add the beef and cook until no longer pink, stirring to break up larger pieces. Stir in the onion and cook 5 minutes or until onions are slightly translucent, stirring frequently.
  • Stir in the water, tomatoes, chili powder, oregano, sugar, salt, and Worcestershire sauce. Bring to a boil over high heat. Stir in the rice. Return to a boil, stir rice again, reduce heat, cover and cook on low heat for 22 minutes or until rice is just tender. Stir until well blended. (Note: the mixture will thicken when stirred.)
  • Remove from heat. Combine the cheese with the cilantro and toss until well blended.  Serve each topped with ¼ cup of the cheese mixture. (Note: store in separate container and top at time of serving.)

    Makes 24 cups rice mixture and 6 cups cheese total.

Nutrition Facts

  • Serving 245g
  • Calories 390
  • Total Fat 19g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 75mg
  • Sodium 920mg
  • Carbohydrates 34g
  • Dietary Fiber 2g
  • Sugar 4g
  • Protein 23g