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Salsa Rice
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1-1/2 cups water
1-1/2 cups chunky salsa
2 cups uncooked instant rice
1 to 1-1/2 cups shredded Colby-Monterey Jack cheese
In a saucepan, bring water and salsa to a boil. Stir in rice. Remove
from the heat; cover and let stand for 5 minutes. Stir in cheese;
cover and let stand for 30 seconds or until cheese is melted.
Yield: 5 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |