Avocado Rice Salad {from Emily's kitchen to yours}

Cook 2 boxes of Uncle Bens Long grain and wild rice with seasoning packets according to package directions.  Squeeze one lemon onto rice and cool. Make sure to keep covered while cooling, so rice doesn’t dry out.

Add:

3 cooked chicken breast, diced or approx. 3 cups

4 green onions, chopped

1 red pepper, diced

3 oz. Chinese or sugar snap pea pods, cut in half (I use 6 oz.)

1 c. pecans-coarsely chopped and toasted

2 medium avocados diced and added to salad or sliced on top

 

Dressing:  In blender combine:

½ c. vegetable oil

½ t. stone ground pepper

1 T. Dijon mustard

1/3 c. seasoned rice vinegar

½ t. salt

2 cloves garlic

Blend and add to rice

 

This salad is better overnight. (minus avocados)

Pico de Gallo

tomatoes (depends on size)  I use 2-3 large tomatoes

onion (1/2 - 1 whole)

Serrano pepper (remove seeds and add to taste) I use 1/2 to 1

cilantro (desire amt)

salt

fresh lemons

avocados

Cut up tomatoes, onions, cilantro, and serrano pepper (peppers vary in hotness- add to taste) Squeeze lemon from frest lemons (1-2) . Pour salt on mixture to taste (can use quite a bit).  Add 1-2 avocados.  Adjust everything on the amount of pico you desire