Wednesday, September 30, 2009

RICE AND TOMATOES WITH CREAM CHEESE

3 cups minute rice
8-oz cream cheese, softened
1 can diced tomatoes, drained (save juice for another use)

In a saucepan, cook the rice as directed on the package. Cut the cream cheese into small pieces. When the rice is done, stir in the cream cheese until melted. Add the tomatoes, gently fold in and serve.

Yield: 8 servings

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