| 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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