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                      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
--------  ------------  --------------------------------
   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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