Emile Henry Recipes

Mexican Rice Sundae recipe

Temperature: No temperature° F

Ingredients

1/2 cup prepared mild salsa
1/2 cup refried beans
3 1/2 cups prepared short grain rice*
1/2 cup corn kernes, blanched
2 Tbsp. sour cream
4 California Ripe Olives, whole, pitted

Instructions

Stir salsa and refired beans together in a small mixing bowl and heat until warmed through. Set aside.
Divide rice evenly into 4 Emile Henry Japanese bowls using an ice cream scoop. Drizzle refried bean mixture over and around rice. Top with corn. Garnish with a small dollop of sour cream and California Ripe Olive (www.calolive.org) on each.
Serves 4.
*1 cup rice to 2 1/4 cups water