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Mexican Fried Rice
From Farm Where Life is Good
<p>I had an inspiration the other day with left over rice. My mind when to “fried rice” but my stomach said no to the Asian variety. So I reverted to our stores of canned, frozen, root-cellared produce from last year and concocted a south-of-the-border variety. The “day-old” route allowed it to remain non-sticky!</p>Source: Razzmatazz' brain (Entered by Lara Rasmussen Anderson)
Serves: 2-4 eaters
Vegan!
Ingredients
1
onion, diced
4 cup
day-old cooked white/brown rice
1 pint
homemade, canned salsa
1 bunch
frozen rough-chopped cilantro, thawed and drained (or fresh)
1 tsp
ground cumin
1-2 cup
Optional: protein of your choice (cubed tofu, "ripped" wheat meat)
1/2 squeeze
lime
Step by Step Instructions
- Sauté onion in skillet with 1Tbsp olive oil.
- Add rice and stir to heat evenly.
- Add salsa, cilantro and cumin (+/- protein); stir and fold to mix well and heat thru.
- Squeeze lime over rice and serve.