Total TimePrep/Total Time: 15 min.
Loved the ease of this. I need a little something extra for a side and this fit the bill.
When a quick rice side dish is needed, this is perfect, especially for Tex Mex night.
I followed Patti advice, but added my own twist. Patti stated "I added a pound of cooked and drained ground beef and a small can of corn to make a complete meal. Tasty and so easy." My twist was at the 5 minute mark, I added the cheese to only half the recipe and place the other half in a separate container to be refrigerated. I used the refrigerated half for Salsa Rice Soup, but adding it to chicken broth and topping it with either the Colby-Monterey Jack cheese or Cheddar cheese after it has sufficiently cooled. This gives me two different meals from the same recipe. It helps to prevent leftover boredom. I am cooking for one.
Good flavor, but not a big fan of instant rice. Need to tinker with the recipe and see if I can make it with regular rice.
Didn't have enough converted rice to make my regular Spanish rice recipe, so I made this tonight. I added some diced onions to the water/salsa mixture, and sprinkled in some chili powder. I used instant brown rice and I think it could have cooked just a little longer. But all in all, a great, QUICK recipe. Perfect for a busy weeknight.
I added a pound of cooked and drained ground beef and a small can of corn to make a complete meal. Tasty and so easy.
This is a copycat recipe from Kraft's website. The only difference is there are no name brands in the recipe.
We loved this rice! Made it for Taco Tuesday and it was a hit.
This is such an easy recipe. I made this tonight as a side for our tacos. The only thing I'd like to point out is that mine came out very thick/heavy. It says it makes 5 servings but I think it's more than that just because you can't eat a lot of it. I also used a salsa verde that wasn't very chunky and it still came out great.
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