“It’s a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It’s a delicious way to round out burritos or tacos when the clock is ticking.” —Molly Ingle, Canton, North Carolina
Taste of Home
- 1-1/2 cups water
- 1-1/2 cups chunky salsa
- 2 cups instant rice uncooked
- 1-1/2 cups Colby-Monterey Jack cheese shredded
- 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 cheese; cover and let stand for 30 seconds or until cheese is melted.
1 each: 232 calories, 4g fat (3g saturated fat), 12mg cholesterol, 506mg sodium, 35g carbohydrate (3g sugars, 3g fibre), 9g protein.
Diabetic Exchanges: 2 starch, 1 lean meat.