Ingredients
- Servings: 4
- 2 cups water
- 2 cups instant brown rice
- 1 (1 1/4 ounce) envelope dry enchilada mix
- 1 cup picante sauce
Recipe
- 1 in large saucepan, bring water to a boil; stir in rice and sauce mix.
- 2 return to a boil.
- 3 reduce heat; cover and simmer for 5 minutes.
- 4 remove from the heat; stir in picante sauce.
- 5 let stand for 5 minutes before serving.
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