Ingredients:
1 cup white rice
2 cups water
1 tablespoon margarine
1/2 teaspoon salt
1/2 teaspoon pepper
1 (7 ounce) cans embasa salsa, with lemon juice
12 g tomato bouillon, with chicken flavor
1/2 cup sour cream
Directions:
In a small pot add 2 cups water, rice, margarine, salt, pepper, embasa salsa, and 1 cube tomato/chicken bouillion.
Bring to a boil.
Reduce heat to low.
Cover with lid.
Let cook for 20 minutes without lifting lid.
Add 1/2 cup of sour cream and enjoy!
Servings: 5-6
Time preparation: 10 min.
Time total: 30 min.