Homemade Mexican Rice-a-Roni

 

4 C. of long grain rice

4 tsp of salt

1 tsp of dried basil

1/2 C. of dried tomato flakes

1/2 C. of green pepper flakes

5 tsp of parsley flakes

1 T. butter

 

Combine all ingredients in large bowl and mix well. Put three portions of 1 1/2 C. each into three 1-pint containers. At camp, combine 1 1/2 C. of mix, 2 C. water and 1 T. butter in medium saucepan. Bring mixture to a boil on high heat and then cover and reduce heat. Cook for 15-25 minutes, until liquid is absorbed.