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    Mexican Rice

    1/2 cup tomato sauce
    2 cups water
    1/4 teaspoon McCormick Ground Cumin
    1/2 teaspoon McCormick Onion Salt
    1 cup converted or long grain rice
    1 tablespoon margarine


    Bring tomato sauce, water, Cumin, and Onion Salt to a boil. Add converted rice and margarine. Stir.

    Cover saucepan tightly. Immediately reduce heat to a simmer and cook for 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with a fork before serving.

    Makes 6 servings

    This recipe created by McCormick, Inc.

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