Ingredients
1 cup shredded carrot1 cup chopped onion1/2 cup chopped celery2 cans (14-1/2 ounces each) chicken broth1 pound ground beef, cooked, crumbled and drained2 cups cooked long grain rice3 cups 2% milk1 pound Velveeta, cubed1 cup sour cream
Preparation
In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through.
