Mexican Tricolor Rice
Mexican Tricolor Rice (Green, White & Red)
ingredients
25g cranberries, Verde Valle
1 tablespoon baking powder
50g cold butter
225g flour
25ml cream
2 eggs
100ml milk
1 orange zest
whipping cream to your liking
25g white sugar
3 cups of Verde Valle Super Extra rice, rinsed
6 cups of water
½ bunch of cilantro
1 onion
3 cloves of garlic
2 cooked red bell peppers
1 red bell pepper (for garnish)
1 cup of corn kernels
Chopped cilantro (for garnish)
PREPARATION
For the green rice:
- Blend the following ingredients: 2 cups of water, ½ bunch of cilantro, ¼ piece of onion, 1 clove of garlic, and salt. Set aside.
- Rinse 1 cup of Verde Valle Super Extra rice with water, clean it, and drain well.In a saucepan, pour the blended mixture and bring it to a boil.
- Once it starts boiling, add the rice, cover, and cook over low heat for approximately 25 minutes or until the liquid is fully absorbed.
- Garnish with chopped cilantro.
For the white rice:
- Blend the following ingredients: 2 cups of water, ¼ piece of onion, 1 clove of garlic, and salt. Set aside.
- Rinse 1 cup of Verde Valle Super Extra rice with water, clean it, and drain well.In a saucepan, pour the blended mixture and bring it to a boil.
- Once it starts boiling, add the rice and 1 cup of corn kernels, cover, and cook over low heat for approximately 25 minutes or until the liquid is fully absorbed.
For the red rice:
- Blend the following ingredients: 2 cups of water, 2 cooked red bell peppers, ¼ piece of onion, 1 clove of garlic, and salt. Set aside.
- Rinse 1 cup of Verde Valle Super Extra rice with water, clean it, and drain well.In a saucepan, pour the blended mixture and bring it to a boil.
- Once it starts boiling, add the rice, cover, and cook over low heat for approximately 25 minutes or until the liquid is fully absorbed.
- Garnish with diced red bell pepper.
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