1/2 lb. lean beef, diced
1 tbsp. vegetable oil
1/3 c. diced onion
1 clove garlic, minced
1 1/2-2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. salt
1 can (3 oz.) green chiles, diced
1 can (8 oz.) whole tomatoes in juice
3/4 c. water
1 1/2 c. dry minute rice
2 tsp. chopped fresh parsley
2 slices (1 oz. each) American cheese, cut in triangles

Brown beef in oil. Add onions and garlic; saute until tender. Add chili powder, oregano, salt, green chilis, tomatoes and water. Bring to a boil, breaking tomatoes into pieces. Stir in rice, cover and remove from heat. Let stand 5 minutes. Sprinkle with parsley and arrange cheese on top. Cover until ready to serve. Makes 4 servings.

Microwave Directions: Use 2 quart non-metal dish. Cook beef, onions and garlic in oil, at high power for 5 minutes stirring once midway. Add remaining ingredients, except parsley and cheese, breaking tomatoes with a fork. Cover and cook at high power 5 minutes. Let stand 5 minutes more. Stir. Top with parsley and cheese; cover 1-2 minutes to melt cheese.