1 lb. ground beef
1 clove garlic, minced
1 c. long grain rice
2 tbsp. butter
2 1/2 c. water
1 c. shredded carrot
2 tsp. instant beef bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. minced dried onion
1/2 tsp. salt
1/2 tsp. dried basil, crushed
1/2 c. shredded American cheese

In large saucepan, cook ground beef and garlic until meat is browned. Drain off fat. Remove from pan and set aside.

In same saucepan, cook uncooked rice in butter until golden brown, stirring frequently. Stir in water, carrot, bouillon granules, parsley, dried onion, salt, and basil. Bring to boiling. Reduce heat; cover and simmer for 5 minutes. Stir in meat mixture.

Turn into 1 1/2 quart casserole. Cover; bake in 325 degree oven for 45 minutes, stirring twice. Sprinkle with shredded American cheese. Bake, uncovered, about 5 minutes longer or until cheese melts. Makes 6 servings.