Mexican rice toh
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| 1 | cup | Salsa |
| 2 | Chicken bouillon cubes | |
| 2 | cups | Instant rice; uncooked |
Directions
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 ½ 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@.... 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@... (MRS LYNN P THOMAS) on 9 De, c 1997
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