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Mexican Rice

Updated on April 15, 2017

SERVES 2

INGREDIENTS:

5 tomatoes (peeled completely)

1 onion (can be chopped anyway)

1 cup of chicken stock

salt to taste

1/2 cup oil

jeera

2 cups of long rice

1/2 red bell and 1/2 capsicum

pepper (powdered)

garlic cloves crushed

coriander finely chopped

1 lime (juice without the seed)

3 chile peppers, such as jalapeño

Blend the tomatoes and the onion, making it as a puree.

Plop some oil into the casserole.

Plop the puree into the casserole (any size casserole can be used).

Plop the chicken stock, stir it, and after some time add salt (as your desire).

Let the mixture be in liquid form.

Meantime, let the oil get heated, let it be sultriness.

When the oil is fiery, cast the rice and stir them till it becomes in golden flame.

wait for 7 to 10 minutes till they get fried.

Add jalapeño and relax till they are the yield (slow down the heat if needed).

plop out the garlic cloves and spare at least for 40 to 50 seconds.

cascade the rice to the tomato mixture and stir it together.

remove the casserole from the gas stove.

put the finely chopped out coriander and the lime juice and stir it.

Decorate the rice and enjoy it!

plop out one spoon of the Mexican rice and have fun which tastes like heaven,

easily made in your house.

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