Southwestern rice salad

Yield: 1 Servings

Measure Ingredient
1 Whole Serrano or Jalapeno chili
2 Garlic cloves or to taste
6 tablespoons Olive oil
¼ cup Lemon juice
½ teaspoon Cumin; ground
¾ teaspoon Salt
1 medium Tomato
½ Yellow bell pepper
5 Green onions
½ small Jicama; (about 10 ounces)
½ cup Cilantro; (loosely packed)
2½ cup Cooked rice; (cold)
2 Avocados
½ pounds Monterey Jack cheese

Here are a couple of recipes from the Kitchen Link E-Newsletter that contain our favorite item. With a little doctoring the heat level could be kicked up a few notches to meet our normal (?) standards. Hope you enjoy them.

Here is a wonderful Rice Salad and Poppy Seed, Onion and Cheese Batter Bread.

You could also do some nice quiches and serve a Greek salad of baby lettuces, tomatoes, capers, red onion, olives, feta with a dressing of olive oil, red wine vinegar and garlic. Add to this some fresh fruit and some muffins.

This recipe calls for a food processor. But can be made without one.

Core, quarter and seed the tomato. Cut bell pepper, onions, and jicama into 1-inch pieces. Cut cheese into ½-inch cubes.

STEEL KNIFE: With machine running, drop chile and garlic through feed tube and mince. Add oil, lemon juice, cumin and salt and mix 5 seconds, stopping once to scrape down sides of work bowl. Leave in work bowl.

Add tomato, bell pepper and green onions to work bowl; chop coarsely using about 10 on/off turns. Transfer tomato mixture to large bowl. Add jicama and ½ cup cilantro to work bowl and chip coarsely using on/off turns. Add jicama mixture and rice to tomato mixture and toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.) Up to 2 hours before serving, peel avocados and cut into ½-inch cubes.

Mix avocado and cheese into salad. Adjust seasoning.

Garnish salad with fresh cilantro sprigs. I like to serve as a nice summer lunch with cheese bread.

REMINDER: A Serrano is very hot, small fresh green chili available at Latin American markets and some supermarkets. For less heat use Jalapeno or lessen the amount of chili.

Posted to CHILE-HEADS DIGEST by ChefChile <ChefChile@...> on Mar 2, 1998

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