| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
White rice |
| 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Chopped jalapenos (or other preferred pepper) |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Chicken broth |
| 1/2 |
ts |
Ground cumin |
| 1 |
|
Avocado; diced |
| 1/2 |
c |
Salsa |
| 2 |
tb |
Chopped cilantro |
INSTRUCTIONS
Adaptation of recipe originally found in Chile Pepper Magazine.
Saute the rice, onion, and Jalapenos in the butter until the rice turns
opaque. Heat the broth to boiling, add the cumin and rice. Reduce the
heat, cover and simmer until the rice is tender, about 25 minutes. Add the
avocado and the salsa and mix well. Garnish with the cilantro and serve.
JMORAVEK@ACPUB.DUKE.EDU
(JONATHAN MORAVEK)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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