Cheese And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Breads, Main dishes, Muffins & r | 2 | Servings |
INGREDIENTS
| 4 1/2 | oz | Dehydrated Cheddar Cheese |
| 3 3/4 | oz | Instant Rice |
| 2 | T | Margarine |
| Salt, to taste | ||
| 3 | c | Water |
INSTRUCTIONS
Bring water to a boil and add rice and salt. Simmer until rice is tender. 2. Stir in cheese and margarine. Cover the pot and let stand a couple of minutes to reyhydrate the cheese. Makes about 4 Sierra cups. Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 102
Total Fat: 11.5g
Cholesterol: 0mg
Sodium: 289.5mg
Potassium: 28.1mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: <1g
Protein: 1.6g