Mexican Fried Rice with Garden Herb Salad

You can make the fried rice with meat or leave it out like I did.  The salad is wonderful and can be eaten as a meal if you add white beans.

Mexican Fried Rice (recipe from "Spilling the Beans" pg. 160)

Olive oil for cooking

1/2 lb. chorizo sausage or ground turkey (if using meat)

1 onion, chopped

1 jalapeno pepper, chopped

1 Tbsp chili powder

1 tsp ground cumin

Pinch of Salt

3 cups cooked rice, brown or white

2 cups cooked black and pinto beans or 2 cans rinsed and drained

2 tomaotes chopped

1/2 cup crumbled feta cheese or shredded sharp cheddar cheese

Chopped fresh cilantro for garnish

Cook rice in a rice cooker or on the stove top.  Saute onion and meat (if using) in a large dutch oven with olive oil.  Add jalapeno, chili powder, cumin and salt.  Cook for another minute.  Add rice to the onion mixture and a little more olive oil, add the beans, feta and tomatoes.  Stir until heated through.  Top with cilantro.

Garden Herb Salad

 

8 cups greens of choice

4 chopped tomatoes

1 red onion scliced

White beans (optional)

2 tablespoon chopped basil

2 teaspoons chopped oregano

1 rustic loaf of sourdough bread

olive oil 

salt and pepper

Parmesan cheese 

 

Chop or tear the loaf of bread into bite size pieces.  Place on a large baking sheet.  Drizzle with olive oil and salt and pepper.  Bake at 350` for 15-20 minutes until crispy and golden brown turning the bread pieces 1/2 way through cooking.   

Add all other ingredients in large bowl and sprinkle with cheese and croutons.