1 lb. lean ground beef
1/2 c. chopped onions
2 c. undiluted low-sodium chicken broth
1 tsp. ground cumin
1 c. uncooked rice
1 (15 oz.) can red kidney beans, drained
1 c. commercial picante sauce
3/4 c. (3 oz.) shredded Monterey Jack cheese
10 (6 inch) flour tortillas, steamed

Cook beef and onion in large skillet; stir in broth and cumin. Bring to a boil. Stir in rice and beans. Return to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until rice is tender. Stir in picante sauce and cheese. Serve with tortillas. Makes 10 servings.