Mexican Rice 1 cup uncooked long-grain rice 2 cups chicken broth 1 Tablespoon butter 1/2 cup salsa 1 teaspoon garlic salt 1/2 teaspoon ground cumin Directions: Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes. Remove from heat and let rice stand with lid on for 10 minutes. Remove lid and fluff rice with a fork. Serve!
Cream cheese, jalapeños, and chicken all come together in these irresistible crispy taquitos! This is one amazing go-to crockpot recipe you'll make again and again! Serve these up as a main dish or they're perfect for game day appetizers - either way you can't go wrong!
An easy gluten-free recipe for flourless peanut butter oatmeal cookies.
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Strengthen your inner thighs and burn major calories with this 10-minute power workout! via @SparkPeople