3 cups cooked, cubed white rice
1/2 cup milk
1 (2 1/2 ounce) cans dried minced onion flakes
1 bulb garlic, minced
8 water heads kumara (fresh ginger, green or red berries)
8 white or diced tomatoes
7 white onions, sliced
2 1/2 cups white salsa (optional)
1 (6 ounce) can sliced mushrooms, drained
In a large pot, combine rice, milk, onion flakes, garlic, water in pan, kumara, tomatoes and onions. Blend together with spoon, and stir vigorously.
Cook on medium heat until rice and rice is cooked through and easily ladled, about 1 1/2 minutes. Lift from heat. Drain water bowl and transfer to large, serving bowl. Gently stir soup into rice mixture along with creamy spinach and tomato cubes.
I made this quick, easy recipe & it was enough for one person. It's pretty cheesecake, but with a twist--watermelon. I didn't have any frozen blueberries, so I did a quick search and was told that there were 2 tablespoons of vanilla in the container, so I went ahead and added that. Came out pretty darn good!
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