Salads
August 27, 2018
1Cook rice in broth and butter. Cool
2Add beans, scallions, onion, cilantro, pepper, cumin and pine nuts. Mix well.
3Add enough salsa to make rice mixture flavorful and moist.
4Refrigerate for several hours.
5Serve on a bed of chopped greens. Garnish with tomatoes and chili.
4 cups chicken broth
2-4 tbsp Butter
2 cups long grain white rice
4 cups cooked pinto beans (2 cans drained and rinsed)
1/4 cup green onions, sliced
1/2 cup onion, minced
1 bunch of fresh cilantro, chopped
1 tsp black pepper
1 tsp ground cumin
6 oz. pine nuts
salsa to taste
6 cups arugula/greens mix
2 pints cherry tomatoes, halved
green chiles
Your review ...
All fields are required to submit a review.
Δ
This site uses Akismet to reduce spam. Learn how your comment data is processed.