Very Green RicePosted: July 18, 2011
Ingredients (4 side portions – increase if you want leftovers or more portions) Total prep/cook time: 15 minutes.
1 medium zucchini, diced small (slice in half the long way, then slice each half in thirds the long way, then cut across in ¼” slices
3 green onions, minced (reserve sliced green tops for the end)
1 rib celery, diced small (about ½ cup)
1 handful (about ½ cup) cilantro, minced (reserve some for the end)
½ avocado, diced
½ cup frozen green peas
1/3 cup salsa verde (green chile sauce) – I used Ralph’s house brand
2 tbsp olive oil
Cook frozen rice 3 minutes (or per package directions) in microwave, or have your other choice of prepared rice ready to go.
Saute zucchini, celery and white parts of green onion in olive oil over medium high heat until just beginning to brown, about 3-4 minutes. Add avocado and lower the heat medium/low, cook just to warm, about 30 sec. Add in salsa verde and warm the sauce (about 1 minute). Add in rice, green peas (can still be frozen), and about ¾ of the minced cilantro and green onion tops. Cook about 2-3 minutes. If the sauce seems thin – cook a minute longer. If it seems too dense and dry, add another tablespoon or two of salsa verde. Taste and season with salt & pepper if desired. NOTE: I added no seasoning – the salsa verde gave it just the right taste to me.
Turn out into serving dish and garnish with reserved chopped cilantro and green onion tops. Makes a great side with chicken enchiladas, but would also go great with spicy seared fish.