Southwestern Pilaf Print Email

2 cups jasmine rice
2 1/4 cups water
1 large heirloom tomato
1 large avocado
Kosher salt & Creole Seasoning
3-4 TBS chopped cilantro
3-4 TBS Butter, softened

Was rice well and cook, preferably in a rice cooker.

Meanwhile, chop tomato, sprinkle with kosher salt and place in a large colander to drain, shaking water out every 5 minutes. Chop avocado and cilantro.

Toss hot rice, tomato, avocado, and cilantro with butter, seasoning to taste with Creole Seasoning. Serve as a base under grilled seafood, chicken and pork.

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