LS DIABETIC MEXICAN RICE (257)    RECIPE (114)

• JUICE, TOMATO, CND, DIET, LOW NA
  QUANTITY:   1.6
  ASSOCIATED NUTRIENT:   TOMATO JUICE, CND OR BOTTLED, DIET PK, LO NA
  NUTRIENT AMOUNT IN LBS.:   13.7712
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .21875
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .21875
• OREGANO, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   OREGANO, GROUND
  NUTRIENT AMOUNT IN LBS.:   .01563
• CHILI POWDER
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   CHILI POWDER
  NUTRIENT AMOUNT IN LBS.:   .01563
• GARLIC POWDER
  QUANTITY:   .02083
  ASSOCIATED NUTRIENT:   GARLIC POWDER
  NUTRIENT AMOUNT IN LBS.:   .02083
• PEPPER, RED, GROUND
  QUANTITY:   .01042
  ASSOCIATED NUTRIENT:   PEPPER, RED OR CAYENNE
  NUTRIENT AMOUNT IN LBS.:   .01042
• RICE, INSTANT
  QUANTITY:   4
  ASSOCIATED NUTRIENT:   RICE, WHITE, PRE-CKD INSTANT, ENR
  NUTRIENT AMOUNT IN LBS.:   4

1) COMBINE ALL INGREDIENTS EXCEPT RICE IN STEAM KETTLE AND BRING TO BOIL.
2) STIR RICE INTO HOT MIXTURE. REDUCE HEAT TO SIMMER AND COOK
   20 MINUTES OR UNTIL RICE IS TENDER.
3) SEPARATE RICE KERNELS WITH FORK AND SERVE HOT.