Mexican rice
Instructions
Heat the oil in a pan and fry the onion, peppers and garlic.
Add the rice and fry it until it becomes blonde; Add the parsley and tomatoes, stirring constantly.
Add peas, carrots, broth and salt to taste.
Cover the Pan and let it simmer on low heat for about 40 minutes.
Remove the onion, peppers, garlic and parsley.
Sprinkle with the chopped parsley and garnish with eggs.
This rice is generally served with tortillas and chili sauce.
Ingredients and dosing for 4 persons
- 480 g of rice
- 150 g of olive oil
- 1/2 medium onion, chopped
- 2 chilies
- 2 bunches of parsley
- 2 cloves of garlic
- 2 private seed tomatoes and peeled
- 100 g of fresh peas
- 2 carrots cut into cubes
- 4 cups of chicken soup
- Salt
- 2 tablespoons of chopped parsley
- 2 hardboiled eggs into rings