Composition / ingredients
Step-by-step cooking
Step 1:
How to make rice with Mexican mixture? Prepare the necessary ingredients. Choose the Mexican mixture especially carefully, because the taste of the finished dish will depend on its quality - the pieces of vegetables should be whole, not frozen, I have corn, bell pepper, string beans, peas and carrots in my composition. If some components are missing, they can be added to the pan fresh. Although a set of vegetables is a matter of taste.
Step 2:
First of all, rinse the rice thoroughly and boil it in a large amount of water (about 1:3, no less), any kind of rice for this dish is suitable - I have a round one today. Boil the rice until tender in salted water.
Step 3:
In parallel, put a frying pan with vegetable oil to warm up, and in the meantime, chop a small onion peeled from the husk.
Step 4:
Pass the onion until golden brown, chop the peeled garlic. When the onion is ready, add the garlic to the pan and stir - it will immediately give off its flavor. Do not let the garlic burn, otherwise the taste of the finished dish will be spoiled.
Step 5:
Add the frozen Mexican mixture to the onion and garlic in the pan and mix all the ingredients well.
Step 6:
Simmer the vegetables over medium heat for about 10 minutes. Navigate by your plate. We need the vegetables to cook. Try it periodically.
Step 7:
Salt the stewed vegetable stew.
Step 8:
Pepper. Usually I prefer to use freshly ground pepper, it is much more fragrant!
Step 9:
Meanwhile, the rice has probably boiled off, so drain the excess water from it into a colander. You can rinse the rice a little under a stream of cold water - so it will turn out crumbly. Add the boiled rice to the pan with the vegetables.
Step 10:
Mix the vegetables and warm them up for another 1 minute - and a delicious dinner is ready, call your household to the table!
Step 11:
If desired, sprinkle the dish with fresh chopped herbs already in the plate. Enjoy your meal!
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
- Frozen Mexican mix - 72 kcal/100g
