Mexicana Rice

Our little twist to an already amazing classic. Every Latin entree' needs this dish at its side!

Ingredients

- 2 cups Minute Rice, long-grained

- 4 Tbls. I Can't Believe It's Not Butter

- 1/2 cup to 1 cup frozen vegetables (we like to use the peas and carrot blend)

- Salt

- Garlic powder

- Onion Powder

- 2 cups water

- 2 Knorr Tomato bouillon cubes (called tomate)

Directions

1. Blend together water and bouillon cubes, set to the side.

2. In large skillet add in ICBINB. Bring to a medium-high heat and toast rice, until some of the grains are slightly brown in color.

3. Once rice is toasted, add in water mixture and seasonings, stir continuously until seasonings are throughout the rice and water mix. Bring to a boil.

4. Add in frozen vegetables and bring to a low-medium heat, stirring occasionally.

5. Cover skillet lid with aluminum foil and place on top of dish, while cooking on low heat.

6. Allow rice to cook very slowly, adding additional tablespoons of water as (and if) needed. (You will be able to tell dish is completely cooked, once the rice is no longer hard.)

7. Turn of heat, stir. Place lid back onto skillet and allow to sit for 10-20 minutes.

8. Serve & enjoy!

#wwwives

Recipe makes 6 servings. 4 points per serving.