Friday, June 19, 2015

my mexican rice

MY Mexican rice

Mix all ingredients in an oversize bowl, set aside until serving. If using a green tomato this will be a semi dry mixture. Refrigerate if necessary for preparation way ahead of dinner.


4 or 5 cups of cooked, rinsed and cooled rice
1 can of salad bean mix or black turtle beans
1 can of drained corn (or equal in frozen corn)
2 stalks of celery diced
1-2 onions diced
1 red pepper diced
1 green tomato diced (you can use red if you prefer)

Mix the following ingredients together in a sealable bowl or cup and refrigerate.


1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (due to spice problems here we used just dill pickle juice)
2 teaspoons chili powder
1 teaspoon cumin

A nice alternative to potato or macaronni salad this summer.

"Bon Appetit!"