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Mexican Fried Rice

From Farm Where Life is Good

<p>I had an inspiration the other day with left over rice. My mind when to &#8220;fried rice&#8221; but my stomach said no to the Asian variety. So I reverted to our stores of canned, frozen, root-cellared produce from last year and concocted a south-of-the-border variety. The &#8220;day-old&#8221; route allowed it to remain non-sticky!</p>
Source: Razzmatazz' brain (Entered by Lara Rasmussen Anderson)
Serves: 2-4 eaters

1 onion, diced
4 cup day-old cooked white/brown rice
1 pint homemade, canned salsa
1 bunch frozen rough-chopped cilantro, thawed and drained (or fresh)
1 tsp ground cumin
1-2 cup Optional: protein of your choice (cubed tofu, "ripped" wheat meat)
1/2 squeeze lime

Step by Step Instructions
  1. Sauté onion in skillet with 1Tbsp olive oil.
  2. Add rice and stir to heat evenly.
  3. Add salsa, cilantro and cumin (+/- protein); stir and fold to mix well and heat thru.
  4. Squeeze lime over rice and serve.