Title: Southwestern Rice Salad
Categories: None
Yield: 1 Servings

1 Whole Serrano or Jalapeno
-chili
2 Garlic cloves or to taste
6 tb Olive oil
1/4 c Lemon juice
1/2 ts Cumin; ground
3/4 ts Salt
1 md Tomato
1/2 Yellow bell pepper
5 Green onions
1/2 sm Jicama; (about 10 ounces)
1/2 c Cilantro; (loosely packed)
2 1/2 c Cooked rice; (cold)
2 Avocados
1/2 lb 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 1/2-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 1/2 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 1/2-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 on Mar 2,
1998