Mexi-Veg Rice Salad

• 2 Tbsp. margarine
• 1 c. Minute rice
• 3 c. water
• 1 rounded tsp. Watkins chicken soup mix
• 1/2 tsp. Watkins Mexican Blend
• 2 Tbsp. wine vinegar
• 2 Tbsp. lemon juice
• 1 Tbsp. sugar
• 1/2 tsp. Watkins garlic salt
• 1/2 tsp. Watkins salsa seasoning blend
• 1 c. diced tomato
• 1/2 c. diced celery
• 1/2 c. sliced green onions
• 1 (3 oz.) can diced green chiles
• 2 large diced avocados
• 1/4 c. sliced, pitted ripe olives

1. In 2-quart saucepan, melt margarine over low heat.
2. Increase heat to medium and stir in rice.
3. Saute until rice is golden brown.
4. Stir in water, chicken soup mix and Mexican Blend.
5. Cook, stirring often, until water is absorbed and rice is tender.
6. Drain off any remaining liquid.
7. Remove from heat and set aside.
8. Cool completely.

margarine, rice, water, chicken soup mix, wine vinegar, lemon juice, sugar, garlic salt, salsa seasoning blend, tomato, celery, green onions, green chiles, avocados, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499935 (may not work)