Ingredients

• 1 1/2 cups converted long-grain white rice
• 2 teaspoons safflower oil
• 2 cups water
• 1/4 teaspoon ground thyme
• 1/4 teaspoon garlic powder
• 1 cup grated Monterey Jack cheese
• 2 cubes beef bouillon
• 1 pound lean ground lamb

Instructions

1. Combine rice and safflower oil in a saucepan over medium heat; stir and cook 2 minutes. Add the water, thyme, garlic powder, and bouillon. Cover, and cook 15 minutes more over medium heat, or until liquid is absorbed.
2. Meanwhile, cook the ground lamb in a large skillet over medium heat until browned, about 10 minutes. Drain, then stir into the rice along with the Monterey Jack cheese until the cheese melts. Cool completely before serving.