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Rice with Banana and Hot Sauce
* Exported from MasterCook Mac *
Rice with Banana and Hot Sauce
Recipe By : Low-Fat Mexican Cooking, Patrick Earvolino
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Fruit
Mexican & Southwestern Rice
Sweet Potatoes & Yams Vegan
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups long-grain white rice -- (rounded cups)
3 cups water
6 bananas -- halved, lengthwise
6 slices cucumber
6 slices pickled beets
2 limes -- cut in wedges
Tomato salsa
Put the rice and water in a saucepan and bring to a boil. Cover, reduce heat as
low as possible, and cook for 25 minutes. Remove from heat, uncover, and fluff
the rice with a fork. Cover and leave undisturbed for 5 minutes. uncover and
let cook for 3 minutes' then prepare 6 plates of rice. Place 2 banana halves on
each bed of rice. Garnish with a cucumber slice, a beet slice, and a lime
wedge. Serve, accompanied by salsa.
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Per serving: 507 Calories; 2g Fat (3% calories from fat); 11g Protein; 120g
Carbohydrate; 0mg Cholesterol; 619mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 11 Vegetable; 2 Fruit
NOTES : When served this appetizer in Mexico City, the author first thought it
was a joke. But, when he saw others eating it, he did, too. Pour salsa over the
entire plate, and enjoy the contrast of flavors.
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