Black Forest Cake
Chicken and Dumplings
Chicken Enchiladas
Chili
low-carb/low-sugar
Chocolate Dipped Cookies
Humble Pie
Enchiladas
Flaky Pie Crust
Macaroni Lasagna
Meat Loaf
Mexican Rice
Pink Lemonade Pie
Pizza
Potato Onion Soup
Potato Salad
Tender Pork Chops
4 cups water
1 cup mixed frozen vegetables
1/4 cup cooking oil
2 Tbl. tomato bullion (loose granules, find in the Mexican food aisle)
Preparation:
In a large pot heat oil on medium-high heat. Add rice, cook until browned, stirring constantly. Add water and then remaining ingredients, stir. Bring to a boil. Reduce to low heat, cover with a lid and cook for 20 minutes, stirring 2 or 3 times.
Serves 6 to 8