*  Exported from  MasterCook Mac  *
 
                       Rice with Banana and Hot Sauce
 
 Recipe By     : Low-Fat Mexican Cooking,  Patrick Earvolino
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Fruit
                 Mexican & Southwestern           Rice
                 Sweet Potatoes & Yams            Vegan
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          long-grain white rice -- (rounded cups)
    3      cups          water
    6                    bananas -- halved, lengthwise
    6      slices        cucumber
    6      slices        pickled beets
    2                    limes -- cut in wedges
                         Tomato salsa
 
 Put the rice and water in a saucepan and bring to a boil. Cover, reduce heat as
 low as possible, and cook for 25 minutes. Remove from heat, uncover, and fluff
 the rice with a fork. Cover and leave undisturbed for 5 minutes. uncover and
 let cook for 3 minutes' then prepare 6 plates of rice. Place 2 banana halves on
 each bed of rice. Garnish with a cucumber slice, a beet slice, and a lime
 wedge. Serve, accompanied by salsa.
 
 
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 Per serving: 507 Calories; 2g Fat (3% calories from fat); 11g Protein; 120g
 Carbohydrate; 0mg Cholesterol; 619mg Sodium
 Food Exchanges: 2 1/2 Starch/Bread; 11 Vegetable; 2 Fruit
 
 NOTES : When served this appetizer in Mexico City, the author first thought it
 was a joke. But, when he saw others eating it, he did, too. Pour salsa over the
 entire plate, and enjoy the contrast of flavors.
 
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