Ingredients:
8 c. chicken broth (one large can + one small can)
5 c. rice
¾ to 1 c. of lime juice
16 oz. Monterey Jack cheese (shredded)
Fresh cilantro chopped to taste
Small package cherry tomatoes sliced in half
One or two avacados peeled and chopped
Set
aside one cup of broth in the fridge.
Pour remaining broth into a dutch oven.
Boil broth then pour rice into pan, cover and simmer for 20
minutes. Drain any remaining
broth and allow rice to cool to room temperature.
I put mine in the fridge to speed the cooling process.
While rice is cooling, cut up the avacados. (You can put them in a
little lime juice to keep them from turning brown).
After rice has cooled, pour in the extra cup of broth along with ¾
c. of lime juice, stir. Chop
up the cilantro and add that to the mixture.
Spread rice into your desired plate; top with avacados, tomatoes,
and cheese. Serve cold.
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