Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the cumin.Stir in the picante sauce, water and rice and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.Sprinkle the cheese over the beef mixture and top with your favorite burrito toppings.
1 pound ground beef2 teaspoons cumin2 cups water1.5 cups uncooked instant white rice1 jar (16 ounces) Pace® Picante Sauce0.5 cup shredded Cheddar cheese
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