Salsa Rice Recipe
- 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
- 1. 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.
1 cup (prepared with 1 cup reduced-fat cheese) equals 232 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 506 mg sodium, 35 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.