1 lb Ground beef

      1    (16 oz.) jar salsa

      1    (11 oz.) can Mexicorn whole

           Kernel corn with red and
           Green peppers
  1 1/2 c  Water

      1 ts Chili powder

  1 1/2 c  Uncooked instant rice

      4 oz (1 cup) shredded Monterey

           Jack cheese
  Brown ground beef in large skillet; drain.  Stir in salsa, corn, water and
  chili powder; bing to a boil.  Stir in rice.  Cover; remove from heat. Let
  stand 5 to 7 minutes or until liquid is absorbed.  Fluff mixture with fork;
  sprinkle with cheese.  Cover, let stand 2 to 3 minutes or until cheese is
  melted.  7 (1 cup) servings.
  From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett