Eat What You Love: Restaurant Favorites by Marlene Koch

Author:Marlene Koch [Koch, Marlene]
Language: eng
Format: azw3
Publisher: Running Press
Published: 2019-04-29T16:00:00+00:00

1⅓ cups Cilantro-Lime Fiesta Rice (here)

1 medium onion, sliced

1 medium bell pepper, sliced

1 teaspoon canola oil

1 garlic clove, minced

1 tablespoon sweet vermouth or water

⅛ teaspoon salt

1 cup cooked shredded chicken, carnitas, or beef

⅔ cup shredded lettuce

½ cup Pico de Gallo (here) or store-bought salsa

½ medium ripe avocado, sliced

2 tablespoons light sour cream (optional)

1. Prepare or warm leftover rice. Set aside.

2. Place onions and peppers in a large microwave-safe bowl and cook on high for 2 minutes.

3. Heat the oil in a large nonstick skillet over medium-high heat. Add onion mixture and garlic, and cook for 3 to 4 minutes, or until peppers are crisp-tender, stirring occasionally. Add vermouth (or water) and salt. Continue to cook, stirring occasionally, for 5 minutes, or until onions and peppers are soft and slightly caramelized.

4. In 2 bowls, layer half the rice, onions and peppers, and then the meat. Top each with lettuce, pico de gallo or salsa, sliced avocado, and sour cream, if desired.

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