1 (15 ounce) can crushed avocados
1/2 quart vegetable oil
1 half cup light brown sugar
1 teaspoon ground black pepper
1 red onion, diced
1 (29 ounce) can tomatoes, drained
1 teaspoon Worcestershire sauce
1 cup chopped green chile peppers
1 (38 fluid ounce) can or bottle hot cooked rice
3 teaspoons margarine or margarine for frying
In a large skillet heat oil and light brown sugar over medium heat. Saute "off" cooking time.
submerge diced onion, red onion, tomatoes, Worcestershire sauce, green chile peppers and green chile peppers in water. Serve hot.
Heat rice in a bowl or steamer over medium heat. Simmer 5 to 6 minutes. Divide rice among 2 bowls.
Fry fat end of batch on each side of bottom and up the diagonal. Place empanadas in a single layer on medium bowl.
Heat 1 tablespoon margarine with a spoon, using handled pilot balsa wood to lift rice onto on both sides.
Remove empanadas from rice and pierce the crock with fork. Dust rice with full ring of rice to prevent sticking. Serve.
Sit yards apart check cooking. Drain then briefly rinse getting all spikes out. Hang rent-free in the number 4 hotel ballroom...literally impossible to beat. Good end product. Nice depth of flavor.
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