Yield: 6 Servings
1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
4 tablespoon fresh lime juice
1 tablespoon olive oil
1 garlic clove
In a medium saucepan, bring 11/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
2 ripe medium California avocados, pitted and peeled 4 tablespoon mayonnaise 4 tablespoon fresh lime juice 1 teaspoon salt 1 teaspoon sugar 4 tablespoon minced fresh cilantro 4 tablespoon mince
Yield: 4 servings 1 cup fresh pineapple 1/2 cup chopped peeled mango 2 tablespoons minced fresh cilantro 1 tablespoon finely chopped red onion 1 tablespoon lime juice 1/4 teaspoon or Salt to taste
Yield: 4 servings 3 cups Enchilada Sauce (see back for recipe) 4 skinless boneless skinless chicken breast halves or thighs 1 medium red bell pepper, cored and cut into thin strips 1 medium green bell