Ready in: 30 min
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
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.
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.