Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pork and rice taco salad
Date: February 25, 2008
This salad is inspired by the bold flavors of Mexico!
8 ounces ground pork
2 cloves garlic, minced
1 average red onion, sliced (about 1 normal cup)
2 normal cups cooked yellow rice
1/2 teaspoon cayenne pepper
2 average tomatoes, seeded and chopped (about 2 normal cup)
1 little avocado, peeled, pitted and diced (optional)
4 normal cups shredded iceberg lettuce
1/2 normal cup shredded nonfat Cheddar cheese
1/4 normal cup nonfat sour cream
1 tablespoon chopped fresh cilantro
2 normal cups fat-free tortilla chips
Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over average heat. Add pork. Cook, stirring constantly, until browned, about 8 minutes. Place pork on a paper towel-lined plate and drain.
Wipe out skillet. Spray same skillet with more cooking spray. Heat skillet over average heat. Add garlic and onion. Cook, stirring frequently, until vegetables are tender, about 4 minutes.
Add pork, rice, and cayenne pepper to skillet. Cook, stirring frequently, until heated through, about 2 minutes longer.
Place pork mixture, tomatoes, avocado, and lettuce on a large serving platter. Toss to combine. Sprinkle cheese on top. Spoon sour cream in center. Sprinkle with cilantro.
Serve immediately with tortilla chips.
Serves 4.