It’s a snap to change the spice level in this rice dish by choosing milder or hotter salsa. And it’s a delicious way to round out burritos or tacos when the clock is ticking.
—Molly Ingle, Canton, NC
Takes: 15 min. • Makes: 5 servings
11/2 cups water
11/2 cups chunky salsa
2 cups uncooked instant rice
1 to 11/2 cups shredded Colby-Monterey Jack cheese
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 the cheese; cover and let stand for 30 seconds or until the cheese is melted.
1 serving: 232 cal., 4g fat (3g sat. fat), 12mg chol., 506mg sod., 35g carb. (3g sugars, 3g fiber), 9g pro. Diabetic exchanges: 2 starch, 1 lean meat.
READER REVIEW
“We loved this rice! Made it for Taco Tuesday and it was a hit.”
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