| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Master mix | 1 | Servings |
INGREDIENTS
| 4 | c | Raw Long Grain Rice |
| 4 | ts | Salt |
| 1 | ts | Dried Basil |
| 1/2 | c | Green Pepper Flakes |
| 5 | ts | Parsley Flakes |
INSTRUCTIONS
Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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