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Category: Recipes
Prep Time: Cook Time: Total Time:
INGREDIENTS
For Guacamole
2 Hass Avocados
1/2 of a Jalapeno pepper, seeded, and minced
1/2 of a red onion, finely chopped
2 heaping Tbsp. of Cilantro, finely chopped
1 tsp. salt
For Rice
2 tsp. fresh cilantro, chopped
2/3 cup long grain brown rice
2 cups water
1/2 tsp. salt
1 Tbsp. fresh lime juice
1 tsp. fresh lemon juice
1 bay leaf
For Pico Salsa
1/2 jalapeno, seeded
6 medium red ripe sweet tomatoes (or 1 28oz can tomatoes, undrained)
1/2 red onion
4 Tbsp. fresh chopped cilantro
1 tsp. fresh lemon juice
1 tsp. salt
For Vegetables
2 Red onions
1 Red Pepper
1 Yellow Pepper
1 Tbsp. Olive oil
2 Tbsp. fresh Lime juice
2 tsp. fresh Lemon juice
Salt & Pepper to taste
Topping Ingredients
1/2 cup black beans per serving
1/4 cup shredded mexican cheese per serving
2 Tbsp. sour cream per serving
INSTRUCTIONS
For Guacamole
Combine all of the ingredients into food processor and blend until smooth.
For Rice
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
For Pico Salsa
Add all ingredients to food processor and pulse until chopped and well-mixed.
For Vegetables
Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
Final Assembly
Put desired amount of rice in a bowl, add ingredients in order, then top with black beans, sour cream, and cheese. Warm in the microwave for 1 minute
Serves 2
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Category: Recipes
Prep Time: Cook Time: Total Time:
INGREDIENTS
For Guacamole
2 Hass Avocados
1/2 of a Jalapeno pepper, seeded, and minced
1/2 of a red onion, finely chopped
2 heaping Tbsp. of Cilantro, finely chopped
1 tsp. salt
For Rice
2 tsp. fresh cilantro, chopped
2/3 cup long grain brown rice
2 cups water
1/2 tsp. salt
1 Tbsp. fresh lime juice
1 tsp. fresh lemon juice
1 bay leaf
For Pico Salsa
1/2 jalapeno, seeded
6 medium red ripe sweet tomatoes (or 1 28oz can tomatoes, undrained)
1/2 red onion
4 Tbsp. fresh chopped cilantro
1 tsp. fresh lemon juice
1 tsp. salt
For Vegetables
2 Red onions
1 Red Pepper
1 Yellow Pepper
1 Tbsp. Olive oil
2 Tbsp. fresh Lime juice
2 tsp. fresh Lemon juice
Salt & Pepper to taste
Topping Ingredients
1/2 cup black beans per serving
1/4 cup shredded mexican cheese per serving
2 Tbsp. sour cream per serving
INSTRUCTIONS
For Guacamole
Combine all of the ingredients into food processor and blend until smooth.
For Rice
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
For Pico Salsa
Add all ingredients to food processor and pulse until chopped and well-mixed.
For Vegetables
Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
Final Assembly
Put desired amount of rice in a bowl, add ingredients in order, then top with black beans, sour cream, and cheese. Warm in the microwave for 1 minute
Serves 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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