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.

From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip