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Mexican Rice   icoDehydrator

Yield: approx 2 quarts (8 cups)



Prepare vegetables and set aside in large bowl. Add tomatoes, green onions, cilantro, peas, garlic, tomato powder, chili powder, cumin, onion powder, lemon juice, Olive Oil and Flax oil. Toss gently to incorporate.


Can be served cold or placed in dehydrator in a 9x11 glass baking dish for up to 2 hours at 125°F.

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updated 14 March 2021 : m