Mexican Rice Mix

Mexican Rice Mix

4      cups          raw long grain rice
4      teaspoons     salt
1      teaspoon      dried basil
1/2  cup           green pepper flakes
5      teaspoons     parsley flakes

Combine all ingredients in a large bowl; stir until well blended.
Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix.  Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan.  Bring to a boil over high heat; cover and reduce heat.
Cook for 15 to 25 minutes, until liquid is absorbed.  Makes 4 to 6 servings.