This recipe is a zippy, flavorful south-of-the-border side dish. My family always requests this rice when I'm making a Mexican dinner.Pattie Hess, Grabill, Indiana
6-8 ServingsPrep/Total Time: 15 min.
- 1-1/2 cups water
- 1 cup salsa
- 2 chicken bouillon cubes
- 2 cups uncooked instant rice
- In a saucepan over medium heat, bring water, salsa and bouillon to a
- boil. Stir in rice; remove from the heat. Cover and salt stand 6-8
- minutes or until liquid is absorbed. Fluff with a fork. Yield: 6-8
Nutritional Facts: 1/2 cup (prepared with reduced-sodium bouillon) equals 102 calories, trace fat (trace saturated fat), trace cholesterol, 272 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.