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8 servings, 1/2 cup each
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For more Mexican flavor, stir in 1 to 2 tsp. ground cumin with the rice.
Place long-stemmed fresh herbs, such as parsley, cilantro and dill, in a tall glass with the stem ends down. Fill with an inch of cold water; make sure no leaves are under the water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days. Herbs should stay vibrant and fresh for about 5 days.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Can add chicken
I made a few changes... I used a bag of frozen seasoned (mexican) rice, 2 cups of frozen sweet corn, and 1 can of cream of mushroom soup. I had to bake longer because of the frozen ingredients (about 40 min). Next time I might add chicken.