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
- 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.
- Add remaining ingredients and stir. Remove from heat.
- Garnish with sliced avocados and red pepper flakes.
- Serve and enjoy!