| 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.”