Mexican Rice


Classifications: Vegetables

Qty Measure Ingredient


1 1/2 cups water

1 cup salsa

2 cubes chicken bouillon

2 cups uncooked instant rice

Instructions: In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and let stand 6-8 minutes or until liquid is absorbed. Fluff with a fork. Yield: 6-8 servings.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared with low-sodium bouillon) equals 1 starch; also, 89 calories, 207 mg sodium, 0 cholesterol, 19 gm carbohydrate, 2 gm protein, 0 fat.

Serves: 6

Food Exchanges: