Sometimes we simply need a small break from the ordinary. To discover small and unexpected details that elevates the everyday into something extra special. Rice is like a blank canvas, waiting for an artful transformation. Pile rice with grilled vegetables with a teriyaki sauce and viola, transformed. Tuck rice inside a green pepper and viola, transformed. Sauté rice with a fried egg and viola, transformed.
This recipe may have the shortest recipe name ever but don’t let that deter you. It is worthy enough to be eaten on its own. It plays wonderfully with a side of burgers, tacos, or grilled chicken. Yes, the main dish can take a back seat.
It’s time for rice to take center stage. Voila, transformed.
- 2 tablespoons extra-virgin olive oil
- ½ sweet onion, chopped
- 2 cups cooked Riceland long grain white rice
- 1 bunch (approximately 1 cup) chopped fresh cilantro
- 2 dashes hot sauce
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- avocados, optional garnish
- red pepper flakes, optional garnish
1. Saute onions in olive oil over medium high heat for five minutes. Add touch of water so onions do not stick to pan. Add cilantro and stir for five minutes.
2. Add remaining ingredients and stir. Remove from heat.
3. Garnish with sliced avocados and red pepper flakes.
4. Serve and enjoy!
Recipe and post byThe Women Bloggers member Lyndi Fultz, the amazing nwaFoodie.