Wonderful Mexican rice with aromatic spices and, of course, hot peppers. In addition, among the vegetables there are peas and carrots, which give an even better taste. Follow recipe.
Ingredients: simple, total time: 50 min. 2 serving
2 Tablespoons of olive oil
1 onion/ finely chopped
1 medium carrot/ diced
1/2 iodized salt/ or sea salt
1/4 teaspoon of black pepper
1 medium jalapeño pepper/ without seeds and blended
2-3 garlic cloves/ finely chopped
1/2 teaspoon turmeric
1/2 teaspoon chili powder/or red-hot crushed pepper
1/2 teaspoon cumin powder
150 ml of peas
360 ml long white rice
960 ml chicken broth/ or vegetable/ 1.5 cube for soup and 960 ml water
2 Tablespoons of tomato paste
2 Tablespoons of fresh parsley
lime wedges/ for serving
big wok for frying
100 g diced smoked bacon/ optional
Preparation:
Prepare all the ingredients as described above.
Fry the onion in olive oil for a few minutes until it becomes transparent.
Add the chopped carrot, blended jalapeño pepper, salt, and pepper to taste.
Simmer for about 10 minutes, with stirring occasionally, then add the minced garlic, let it smell for about 8 seconds, then add the crushed hot pepper, cumin, peas, turmeric, then rice, combine all ingredients well. Immediately pour over 320 ml of broth, let the rice swell and stir occasionally. Cook for about 10 minutes. Then add the broth mixed with tomatoes, stir, reduce the heat and cover the wok. Continue cooking for another 10 minutes.
Finally, add the third and last cup of broth, stir and wait for the rice to swell, turn off the heat and sprinkle with chopped parsley.
Serve Mexican Rice with diced or grilled chicken. Serve with a lime wedge.
Buon appetito!
NOTE:
For those who don't like spicy food, and you like this composition, leave out only the hot peppers and the addition of crushed pepper. In exchange for that, add 1 teaspoon of red ground pepper instead.
You can certainly combine with smoked bacon, which you will put right after the onion. I didn't put it on because I have already chicken grilled cubes.
From vegetables, you can add celery stalks and sweet corn.
As for the grilled chicken cubes. You will first cut them into fillets about 3 cm thick, then cut them into cubes. Place them in a deep bowl, mix with a pinch of salt and pepper, and olive oil. Mix well and cook directly on the grill pan, stirring occasionally, until well browned on all sides. Add next to Mexican rice.
Food can stay in the fridge for up to 2 days. Do not heat the rice, but take it out early in the morning before eating lunch.
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