Rice Salad With Cheese And Avocado

Ingredients:

1 jalapeno or Charleston Hot pepper, seeded
2 cloves of garlic
6 TBS olive oil
1/4 cup fresh lemon juice
1 1/2 tsp ground cumin
Salt to taste
1 tomato, peeled, cored, seeded and chopped
1/2 medium yellow bell pepper, cut into 1/2 inch pieces
1/2 small jicama, peeled and cut into 1 inch pieces
1/2 cup fresh parsley, coarsely chopped
2 1/2 cups cooked rice, chilled
2 avocados
8 oz Monterey Jack cheese, cut into 1/2 inch cubes
Parsley for garnish

In a food processor fitted with a steel blade, process pepper and garlic until minced. Add oil, lemon juice and cumin, processing until mixed. Add the tomato and yellow pepper and chop coarsely. Transfer the tomato mixture to a large bowl. Place the jicama and parsley in food processor work bowl and chop coarsely. Add the jicama mixture to the tomato along with the rice and toss to thoroughly combine. Adjust seasoning.

To assemble: Peel avocados and cut into 1/2 inch cubes. Mix the avocados and cheese into the salad. Check seasoning and serve garnished with additional parsley. 4 servings.