Jicama Mexican Rice

I was paruzing through my Facebook Newsfeed and came across this wonderful recipe that the fabulous Ani Phoy posted on her page, Ani’s Raw Food Kitchen Show where she posted a link to her blog that included this recipe. I am posting it on here more of a reference for myself for later and to share it with you. Since I tried Jicama for the first time yesterday, I am interested in trying more recipes with it. It is a bland and crunchy texture that is versitile and I can’t wait to play with it.


Jicama Mexican Rice
makes 4 servings

  • 4 cups jicama, peel, dice
  • 1/2 cup onion, yellow, chop
  • 1 cup corn kernels
  • 1 cup red bell pepper, dice
  • 1/2 cup cilantro, chop
  • 1/2 jalapeno pepper, chop, to taste (about 1 tablespoon)
  • 1/8 teaspoon sea salt
  • 2 tablespoons olive or hemp oil, optional
  • Juice of 1 Lime

Place jicama in food processor, process into small bits. Be careful not to over process. Scoop into mixing bowl. Add remaining ingredients, toss to mix well.

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One response to this post.

  1. [...] longer (8 hours or until crispy) for chips. Serve tortillas filled with Ceviche, Walnut Pâté, Jamaica Mexican Rice or even Apple Pico topped with lettuce and cilantro. Enjoy!   Leave a [...]

    Reply

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