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Mexican Vegetable Bowl
 
Mexican Vegetable Bowl
   
Serving Size : 6
 
   
4 teaspoons olive oil
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Serving Size : 6
3 medium onions -- chopped
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2 medium carrots -- sliced
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*4 Teaspoons [[olive oil]]
2 cloves garlic -- crushed
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*3 Medium [[onions]] -- Chopped
1 jalape�o pepper -- seeded and minced
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*2 Medium [[carrots]] -- Sliced
12 ounces red potatoes -- scrubbed and diced
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*2 Cloves [[garlic]] -- Crushed
1 (14.5-ounce) can vegetable broth
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*1 Jalape?o [[pepper]] -- Seeded And Minced
4 cups water
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*12 Ounces [[red potatoes]] -- Scrubbed And Diced
2 cups frozen corn -- thawed
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*1 (14.5-Ounce) Can [[vegetable broth]]
1/2 teaspoon lime zest
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*4 Cups [[water]]
1/3 cup fresh lime juice
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*2 Cups Frozen [[corn]] -- Thawed
1 cup loosely packed chopped cilantro
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*1/2 Teaspoon [[lime]] Zest
1 Haas avocado -- diced
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*1/3 Cup [[fresh lime juice]]
baked, broken corn chips -- for garnish
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*1 Cup Loosely Packed Chopped [[cilantro]]
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*1 Haas [[avocado]] -- Diced
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Baked, Broken [[corn]] Chips -- For Garnish
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Heat oil in a Dutch oven over medium-high heat until hot. Add onions,
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Heat [[oil]] in a Dutch Oven Over Medium-High Heat Until Hot. Add [[onions]],[[carrots]], [[garlic]], And Jalape?o And Cook 15 Minutes or Until Vegetables AreGolden, Stirring Occasionally. Add [[potatoes]], Broth, And [[water]]. Heat ToBoiling Over Medium-High Heat. Reduce Heat to Low; Cover And Simmer 5Minutes. Add [[corn]]; Cover And Simmer 5 Minutes or Until [[potatoes]] Are Tender.Stir in [[lime]] Zest And Juice And [[cilantro]]. Ladle Into 6 Bowls; Top WithAvocado. Sprinkle With [[corn]] Chips.
carrots, garlic, and jalape�o and cook 15 minutes or until vegetables are
 
golden, stirring occasionally. Add potatoes, broth, and water. Heat to
 
boiling over medium-high heat. Reduce heat to low; cover and simmer 5
 
minutes. Add corn; cover and simmer 5 minutes or until potatoes are tender.
 
Stir in lime zest and juice and cilantro. Ladle into 6 bowls; top with
 
avocado. Sprinkle with corn chips.
 
   
   
==Contributed by :==
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==contributed by :==
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
[[Category:catsrecipes]]
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[[category:catsrecipes]] [[Category:Lime juice Recipes]] [[Category:Red-skinned potato Recipes]] [[Category:Olive oil Recipes]] [[Category:Vegetable broth Recipes]] [[Category:Onion Recipes]] [[Category:Potato Recipes]] [[Category:Carrot Recipes]] [[Category:Garlic Recipes]] [[Category:Lime Recipes]] [[Category:Cilantro Recipes]] [[Category:Pepper Recipes]] [[Category:Corn Recipes]] [[Category:Oil Recipes]] [[Category:Water Recipes]] [[Category:Avocado Recipes]]

Revision as of 15:20, May 7, 2007


Mexican Vegetable Bowl


Serving Size  : 6

Baked, Broken corn Chips -- For Garnish


Heat oil in a Dutch Oven Over Medium-High Heat Until Hot. Add onions,carrots, garlic, And Jalape?o And Cook 15 Minutes or Until Vegetables AreGolden, Stirring Occasionally. Add potatoes, Broth, And water. Heat ToBoiling Over Medium-High Heat. Reduce Heat to Low; Cover And Simmer 5Minutes. Add corn; Cover And Simmer 5 Minutes or Until potatoes Are Tender.Stir in lime Zest And Juice And cilantro. Ladle Into 6 Bowls; Top WithAvocado. Sprinkle With corn Chips.


contributed by :

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