Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Long-grain brown rice |
½ cup | Shredded monterey jack cheese |
1 \N | Serrano chili; minced |
2 tablespoons | Olive oil |
1 large | Egg |
¼ cup | Sliced green onions |
½ cup | Diced carrots |
2 teaspoons | Salt |
1 teaspoon | Freshly-ground black pepper |
2 tablespoons | Minced garlic |
2 tablespoons | Lime juice |
1 tablespoon | Minced canned chipotle chilies |
\N \N | In adobo sauce |
8 ounces | Lentils |
3 cups | Vegetable stock; see * note |
½ cup | Finely-diced jicama |
½ cup | Finely-diced red bell pepper |
\N \N | Chopped fresh cilantro |
Recipe by: Susan Feniger and Mary Sue Milliken * Note: See the "Vegetable Stock" recipe which is included in this colle
Cook rice in large pot of boiling salted water until tender, about 45 mi
Heat 1 tablespoon oil in heavy large saucepan over medium heat.
Add gre
Heat remaining 1 tablespoon oil in large non-stick skillet over high hea
This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E09 broadcast 01-28-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.
02-04-1997