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August 2006 |
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Millenni-YUM - Great New Recipes using Manitoba Foods
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Spanish Salsa Rice
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| 1 - 14 oz can |
(398 mL) |
diced tomatoes |
| 1 cup |
(250 mL) |
water |
| Dash |
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hot pepper sauce |
| 1 cup |
(250 mL) |
white rice |
| 2 tbsp |
(25 mL) |
canola oil |
| 1 |
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clove garlic, crushed |
| 2 tbsp |
(25 mL) |
chili pepper |
| 1/2 tbsp |
(15 mL) |
of EACH finely diced, red, yellow & orange peppers |
| 1/2 cup |
(125 mL) |
fresh cilantro, chopped |
| 1 |
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medium tomato, diced |
| 1 stalk |
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celery, finely chopped |
| 2 tsp |
(10 mL) |
lime juice |
To prepare the rice: In a large saucepan, combine diced tomatoes with
juice, water, and a few dashes of hot pepper sauce. (Note: there should be at least 1 cup
of juice in the canned tomatoes) Add the rice. Reduce heat and cook until the rice is
cooked; approximately 20 minutes. Remove from heat and let stand. To prepare
salsa: Heat Canola oil in non-stick wok or skillet with garlic. Add chili powder,
3 dashes of hot red pepper sauce, peppers, cilantro, tomato and celery. Stir-fry for about
3-4 minutes. Add lime juice. Heat thoroughly. Serve on the bed of rice.
Makes 6 servings.
Canola Information Services
www.canola-council.org |
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| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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