Mexican Rice Mix
Recipe by: Mary A.
4 cups uncooked rice
1/2 cup bell pepper flakes (dried)
4 teaspoons salt
5 teaspoons parsley flakes (dried)
1 teaspoon dried basil
Combine all ingredients in a large bowl until everything is well mixed. Put
about 1 1/2 cups mix into three 1-pint containers. Label, seal and date. Use
within 6 to 8 months. Makes 4 1/2 cups mix.
Mexican Rice
1 1/2 cups Mexican Rice Mix
2 cups cold water
1 tablespoon butter
Place rice mix in medium saucepan. Add water and butter. Bring to a boil over
high heat; reduce heat to a simmer and cook covered for 15 minutes or until
liquid is absorbed. Makes 4 to 6 servings.