Good old fashioned comfort food with a latin flare. Enjoy!
2 cups White rice, cooked
2 tablespoons butter
1/4 cup cilantro, chopped plus more for topping
2 tablespoons olive oil
1 onion, diced (about 2 cups)
3 small zucchini, diced (into bite size pieces)
2 medium bell peppers (any color), diced (into bite size pieces)
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon chili powder (or more if you like it spicy)
2 cups cabbage, shredded
2 cups pepper jack cheese, shredded
salt and pepper to taste
1 avocado, diced for topping
tomatillo salsa for topping
Cook white rice according to packaging.
While the rice is still hot, add the butter and 1/4 cup cilantro. Stir to combine and then set aside.
Saute onions in olive oil over medium high heat in a large sauté pan. Cook until translucent.
Add zucchini and sauté for about 5 minutes.
Next add the peppers and then add the spices and cook for 5 minutes, stirring frequently. Cook until just soft as you don’t want to cook out the flavor. Set aside.
In a bowl, layer the rice, cabbage, vegetables, cheese and then the avocados and salsa.