CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Tex-Mex |
Soups, Poultry, Rice, Tex-mex |
4 |
Servings |
INGREDIENTS
6 |
c |
Strong flavor chicken stock |
2 |
tb |
Olive oil |
1/2 |
c |
Chopped carrots |
1/2 |
c |
Chopped celery |
1/2 |
c |
Chopped red onion |
1/2 |
c |
Chopped zucchini |
1/2 |
c |
Chopped yellow squash |
1 |
c |
Cooked rice |
|
|
Salt, to taste |
|
|
Black pepper,to taste |
4 |
|
Sprigs of chopped cilantro leaves for garnish |
INSTRUCTIONS
Bring stock to a boil in a large pot. In a separate large pot, heat oil
and saute carrots, celery, onion, zucchini and yellow squash. Add boiling
stock to vegetables, then stir in rice; season with salt and pepper. Ladle
into bowls and top with cilantro.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: right way, only truth, best life.”