1/4 cup green bell pepper flakes
2 teaspoons salt
2 teaspoons parsley flakes
1/2 teaspoon dried basil
2 cups rice
Mix all ingredients; divide in half and store in tightly-closed plastic bags or jars with about 1 cup plus 3 tablespoons mix in each.
To cook, combine one portion Spanish Rice Mix, 2 cups cold water and 1 tablespoon butter or margarine in a heavy saucepan. Bring to a boil over high heat; cover tightly and cook over very low heat for 14 minutes or until liquid is absorbed.
Each packet makes 4 to 6 servings.
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