1 lb. ground beef
1/3 c. finely crushed tortilla chips
1 c. picante sauce
1 egg
1/4 c. chopped cilantro
1/3 lb. Monterey Jack cheese
1 med. onion, chopped
1 clove garlic, minced
1 tbsp. vegetable oil
2 c. water
1 can (14 1/2 or 16 oz.) tomatoes, undrained
1 c. reg. rice
1/2 tsp. ground cumin

Combine meat, chips, 1/3 cup of the picante sauce, egg and 2 tablespoons of the cilantro, mixing well. Cut cheese into 12 (1/2 inch) cubes. Divide meat mixture into 12 portions; mold each portion around a cheese cube.

Place in shallow rimmed baking dish. Bake at 450 degrees until browned, about 15 minutes. While meatballs bake, saute onion and garlic in oil in large skillet until tender. Add water, tomatoes, rice, remaining 2/3 cup picante sauce and cumin. Simmer uncovered 10 to 12 minutes.

Transfer meatballs to sauce; cover and heat through. Sprinkle with remaining 2 tablespoons cilantro. Serve with additional picante sauce. Makes 4 servings.