| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Rice | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Water |
| 1 | c | Salsa |
| 2 | Chicken bouillon cubes | |
| 2 | c | Instant rice; uncooked |
INSTRUCTIONS
In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and let stand 6 to 8 minutes or until liquid is adsorbed. Fluff with a fork. Yield: 6 to 8 servings. Diabetic Exchanges: one 1/2 cup serving (prepared with low- sodium bouillon) equals 1 starch; also, 89 calories, 207 mg sodium, 0 cholesterol, 19 gm carbohydrate, 2 gm protein, 0 fat. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Taste of Home Annual Recipes 1997. Lynn's notes: Made this 12-8-97; very easy to make, tasty and was good served with tacos. Not authentic Mexican rice, but good when you are rushed for time. Recipe by: Taste of Home Annual Recipes 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 9 De, c 1997
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