Mexican Rice Mix
INGREDIENTS:
4 c Long Grain Rice, Uncooked 5 ts Dried Grated Lemon Peel
4 ts Dill Weed Or Dill Seed 2 ts Salt
8 ts Instant Chicken Bouillon
4 c Long Grain Rice, Uncooked 5 ts Dried Grated Lemon Peel
4 ts Dill Weed Or Dill Seed 2 ts Salt
8 ts Instant Chicken Bouillon
Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix.
Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.
Makes 4 to 6 servings.
Makes about 4 1/2 cups of mix.
Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.
Makes 4 to 6 servings.