This recipe for Mexian Rice, by Angie Duke-Haynes, is from The Duke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Angie Duke-Haynes Added: Friday, September 14, 2007
2 c minute rice 1 c chicken broth ¼ tsp. ground cumin ¼ tsp. onion powder ½ tsp. garlic dash black pepper ¼ tsp. seasoning salt ¼ tsp. salt 1 can of rotel chopped tomatoes with mild green chilies (or one can of chopped tomatoes with onions and celery)
Combine chicken broth, can of chopped tomatoes and all seasonings. Bring to boil. Add minute rice. Remove from heat and let sit for 5 minutes until all liquid is absorbed. Sprinkle with mexican cheese.
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