December 28, 2007, Newsletter Issue #184: Tex Mex Rice

Tip of the Week

This rice preparation makes an excellent side dish for Enchiladas, Burritos or Tacos.

3 cups hot cooked rice
16 ounces red kidney beans, rinsed and drained
1/2 cup salsa
1/2 cup corn kernels
1/2 cup shredded Monterey Jack or Cheddar cheese

Combine all ingredients in a bowl and serve hot.


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