Difference
1 tablespoon vegetable oil
2 cups baby carrots
1 cup Mexican-style rice
1 cup Sun-dried tomatoes
2 tablespoons dried anchovy paste
4 tablespoons chopped cilantro
4 tablespoons grated Romano's
3 pounds potato, diced
1 (12 fluid ounce) can frozen tomatoes with green chile, liquid reserved
4 tablespoons finely chopped onion
3 tablespoons minced garlic
2 tablespoons lime juice
1 (4.5 ounce) can tomato sauce (optional)
6 leaves lettuce, torn, dried and chopped
4 green onions, finely chopped
Combine carrots, rice and sun-dried tomatoes in large bowl; toss until thoroughly coated. Sprinkle potato with cilantro and oregano, adding to bowl with other ingredient. Simmer over medium heat, stirring frequently, until potato is tender, 45 to 60 minutes. Remove from heat and let rest 30 minutes; stir in tomato sauce if desired. Meanwhile, turn potatoes from oven. Thoroughly coat remaining 1 cup of potatoes with vegetable mixture and set aside. Over medium heat, saute tomatoes in microwave for 1 minute; stir in cooked potatoes and optional hot sauce, if desired. Cook, stirring occasionally, for 1 minute or until potatoes release their starch. Uncover and cook over medium-high heat until vegetable mixture is tender. Serve immediately.
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