 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
THE best part about this recipe is that it's great both hot or cold. It's a dish I make often since cheese and rice are staples in my pantry and because it travels well, I like to take it to a picnic or a barbecue. Ingredients:
1 cup water |
1/2 cup uncooked long grain rice |
1/4 teaspoon salt |
1/4 cup cubed process cheese (velveeta) |
1 tablespoon minced fresh parsley, optional |
Directions:
1. In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
2. Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended. Yield: 2 servings.
|
|