mexican rice mix
| Measure | Ingredient |
|---|---|
| 4 cups | Raw Long Grain Rice |
| 4 teaspoons | Salt |
| 1 teaspoon | Dried Basil |
| ½ cup | Green Pepper Flakes |
| 5 teaspoons | Parsley Flakes |
Combine all ingredients in a large bowl; stir until well blended. Put about 1½ 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 ½ cups of mix. Mexican Rice: Combine 1 ½ 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.
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