Burnt Garlic Mexican Rice with Minced Chicken. Burnt Garlic Mexican Rice with Minced Chicken Shikha Yashu Jethi California,USA Spanish rice, red rice, or arroz rojo is a Mexican side dish made from white rice, tomatoes, garlic, onions, and other ingredients. It is traditionally made by sautéing the rice in a skillet until it is golden brown. To begin making the Burnt Garlic Chicken Fried Rice, heat oil in a wok/kadhai on medium heat and add chopped garlic to it.
Using hands mix all ingredients until just combined. Roll ground chicken mixture into small meatballs, place on baking sheet and cover with plastic film. Place in fridge until ready to cook. You can cook Burnt Garlic Mexican Rice with Minced Chicken using 15 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Burnt Garlic Mexican Rice with Minced Chicken
- It's 2 cups of Long-grain white rice.
- You need 2 of Tomato.
- Prepare 1 of White onion large, chopped.
- You need 3 1/4 cups of Chicken broth.
- Prepare 1/4 cup of Frozen Peas.
- Prepare 1/2 Cups of Carrot.
- You need 1 cup of Cauliflower Florets.
- Prepare 1 tablespoon of Olive oil.
- You need 1-2 tbsp of Biryani Masala.
- Prepare 4 of Garlic cloves , minced.
- You need 1 tsp of Serrano chilies minced seeded.
- It's to taste of Salt.
- It's 2 tbsp of Tomato Ketchup.
- You need of Spring Onions.
- Prepare of Fresh Cilantro Dressing.
Cook the rice, till it's three fourth done and drain the excess water. Spread the cooked rice on a large plate and let it col completely. Add garlic, cumin, and chili powder, stirring until the spices are toasted and fragrant, about a minute. Add chicken stock (vegetable for vegetarian rice!), tomato paste, salt, and oregano, bring everything to a boil, turn down the heat and simmer, covered, until the rice is done.
Burnt Garlic Mexican Rice with Minced Chicken instructions
- Heat oil in large saucepan over medium heat..
- Add onion, garlic, and Serrano; sauté until onion is translucent, for about 5-7 minutes..
- Add carrot, florets and pea, cook for 3-4 minutes..
- Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil..
- Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes..
- Remove from heat. Add Ketchup & Let stand, covered, 5 minutes..
- Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add Cilantro and spring onions to rice; toss to coat. Season with salt and pepper..
- Serve hot : Burnt_Garlic_Mexican _Rice_with Masala yogurt..
Fluff the rice, add seasoning if necessary, and serve. In a small pan, heat the oil and add the diced garlic. Fry till they turn deep brown in color. Pour half the burnt garlic in the rice and mix well. Just before serving, garnish with the rest of burnt garlic and spring onions.
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