Recipes
Rice & Bean Salad Recipe
1 pkg Mexicali Rice Mix
1 small chopped onion
1 cup chopped tomato
2 tsp olive oil |
1 pkg Millie's Chili Mix
1 cup canned corn
¼ cup diced green chilies
2 tsp wine vinegar |
Cook each package according to directions on bag. Allow Rice and Chili to cool and then combine in a large bowl. Add corn,
tomato, chilies, oil, and vinegar. Mix gently and refrigerate.
Serve on a bed of Romaine lettuce. Garnish with Cheddar cheese or chopped black and green olives.
Millie's Stuffed Peppers Recipe
- Cook Millie's Mexicali Rice according to directions. Add 3 tbls breadcrumbs and ½ cup of sour cream to rice mix and fold
in.
- Cut 6 large red or green peppers in half and remove seeds. Fill each pepper with rice mix then place in 13" x 9" baking
dish.
- Pour one 8-oz can tomato sauce and ½ cup of water around stuffed peppers; sprinkle with olive oil and grated cheese.
- Cover pan with tin foil and bake at 400° for 30 minutes or until tender. Serve six hungry people!
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