Mexican Rice - cooking recipe

Ingredients

1 2/3 c. water
1/2 tsp. dry mustard
1/2 tsp. beef flavored bouillon granules
1 1/2 c. instant rice
1/4 c. chopped green chiles (undrained)

Preparation

Combine water, dry mustard and bouillon granules in a 2-quart casserole.
Stir in rice and chopped green peppers.
Cover with heavy-duty plastic wrap and microwave on High for 8 to 10 minutes or until liquid is absorbed.
Let stand 3 minutes.
Stir in chopped green chives.
Fluff with a fork before serving.
Yields 6 servings.
Contains 97 calories per 1/2 cup serving.