| 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
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