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Ingredients:
4 cup raw long grain rice
4 tsp salt
1 tsp dried basil
1/2 cup green pepper flakes
5 tsp parsley flakes
Instructions:
Combine all ingredients in a large bowl; stir until well blended. Put
about 1 1/2 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 1/2 cups of mix. Mexican Rice: Combine 1 1/2 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.
Servings: 1
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Mexican Rice Mix Recipe brought to you by Mexican Recipes To-Go
