New Taste Journal
Whole Grain · Whole Food · Big Flavors
Guacamole Fried Rice
2 Tbs. Olive Oil
3 Cloves Garlic
1/2 Green Pepper
1/4 Cup Red Onion
1/2 Cup Peas, frozen
1/2 Cup Corn Kernels, frozen
1/2 Cup Diced Tomato
1 Cup Black Beans, canned
1 Tbs. Cumin, ground
1 Tbs. Dark Chile Powder
1/4 tsp. Crushed Red Pepper
1/2 tsp. Salt
3 Tbs. Lime Juice
2 Green Onions
1/4 Cup Cilantro
Medium dice zucchini, pepper and carrot.
Slice onion thin.
Measure and defrost peas and corn.
Rinse and measure the beans.
Measure the spices.
Rinse and chop cilantro.
Squeeze lime juice.
Rinse and slice green onion.
One recipe of cooked jasmine rice yields 6 cups.
Place large pan on the stove over high heat.
Add oil, zucchini, pepper, carrot, onion and garlic.
Cook and stir ingredients for a couple of minutes.
Vegetables will soften and be about half cooked.
Add peas, corn, beans, tomatoes and spices.
Mix and stir ingredients together.
Cook ingredients for another minute or two.
Add rice to the pan.
Cook and stir for another minute or so, until all ingredients are hot.
Remove pan from the stove.
Add cilantro, green onion and lime juice.
Mix everything together and serve.
Place a cup of rice into a bowl and top with a few tablespoons of guacamole.
This dish can be served hot, warm or cold.
You can always add a few ounces of lean protein such as some leftover, shredded
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.