From: Amy Smalley Reply-To: Amy Smalley Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: Mexican rice Date: 12 Apr 1995 06:19:05 -0600 Organization: Engineering International Inc., Public Internet Access Message-ID: <199504080045.UAA09169@galen.med.Virginia.EDU> Mexican rice 1 small green pepper, diced 1 small onion, chopped 1 tbsp. oil 1 package frozen corn, thawed 1 cup salsa 1 cup chicken broth 1.5 cups instant rice 1/4 cup shredded cheddar cheese Cook and stir pepper and onion in hot oil in saucepan until tender but not browned. Add corn, salsa, and vroth; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Add cheese and fluff with fork. Amy Smalley ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to recipes@taronga.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.