Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ cup | Water |
1 cup | Salsa |
2 \N | Chicken bouillon cubes |
2 cups | Instant rice; uncooked |
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