As I looked through various Mexican rice recipes this one stuck out to me for the fact that the ingredients were blended. As I thought of what I'd do a little differently I decided it was a Mexican Food night! Burritos are a great way to incorporate rice with these flavours and the Avocado Cream complements them PERFECTLY! Rich and zesty, the warm / cool balance is quite wonderful!
I garnished with a delicious Pico. Pico De Gallo is the perfect burst of freshness to cut the richness of the cheesy, beany burrito.
http://cooking.nytimes.com/recipes/1016674-mexican-rice - See the original inspiration!
Jonathan - Happy Veg
Vegetarian 16 years and counting. I'll take all the baby animals please and thank you!