2021 North Shore 8th Ward Relief Society Cookbook

mexican rice
INGREDIENTS
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1/2 teaspoon garlic powder
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
1/2 teaspoon ground cumin
DIRECTIONS
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly,
until puffed and golden. While rice is cooking, sprinkle with garlic powder and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a
boil. Reduce heat to low, cover and simmer for 20–25 minutes. Fluff with a fork. Makes
4 servings.
sweet chili edamame
INGREDIENTS
1/2 lb. edamame, in pods
Vegetable oil
Salt and pepper
2 teaspoons minced garlic
1/4 cup sweet Thai chili
DIRECTIONS
Heat a drizzle of oil in a large frying pan and sauté garlic until fragrant. Add in edamame
pods and sweet Thai chili. Toss to coat. Cook until bubbly and sauce starts to thicken.
Season with salt and pepper. Serve immediately.
SIDE DISHES 47