Yield: 1 servings
|2 tablespoons||Salsa; up to 3|
Dry-sautee the rice in a hot skillet until it starts to brown a little. Add the salsa and stir until all the rice is coated and the liquid is burned off. Add the water, turn the heat down to low, cover, and let simmer about 20 minutes or until the liquid is absorbed and the rice is done.
Posted to fatfree digest by jfin@... (Julie Finnigan) on Apr 30, 1999, converted by MM_Buster v2.0l.