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Preparation time: less than 30 minutes
RECIPE PREPARATION Mexican rice:
Heat the crushed garlic, add the onion, pepper, rice, bleach and spices in turn and sauté after each one. Then the frozen vegetables and after we have stewed them well, we add the hot soup. Let it drop until it absorbs almost all the liquid. We can also put it in the oven. In order not to be too liquid, we can gradually add the soup one cup at a time until it gradually evaporates.
Mexican rice - Recipes
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Mexican rice pudding
I tried Mexican rice pudding when the children were younger and I often had rice pudding on the menu. That's why I kept searching the internet for other versions, until I came across Mexican rice pudding.
On other occasions I also made Indian or Iranian pudding.
The combination of cinnamon and lime from Mexican rice pudding it is very successful and I recommend you to try it too.
I like to discover new ways of cooking rice, and this recipe contains some ingredients very dear to me: coriander, hot peppers and lime (I eat them like apples!) I used parsley and frozen coriander (it grew beautifully on this balcony summer).
1/2 cup green parsley
1/2 cup green coriander
1/2 cup white onion
1/4 cup water
1 green hot pepper
1 tablespoon lime juice, freshly squeezed or lemon
2 cloves of garlic
2 tablespoons oil
1 cup long grain rice
2 cups chicken soup or water + cube
Using a stick blender or food processor you get a paste of parsley, coriander, onion, water, hot pepper, lime juice and garlic.
Mexican cuisine, a mixture of traditional and European elements, is known for the variety of ingredients, for the colorful and appetizing decorations, but also for the multitude of spices, most of which are specific to Mexico.
Among the most used ingredients are pumpkin, pepper, but especially corn and beans. Corn is mostly used for the meal, a Mexican coca, from which tamales and tortillas are made, but the same cereal is found in many other Mexican recipes, such as beans. The second most consumed of cereals is rice.
Among greens and spices, Mexican cuisine uses the most cocoa, oregano, cinnamon, chilli, onions and garlic.
An important role in the culinary tradition of Mexico It is played by chocolate, much appreciated since Aztec times. At first, chocolate was a slightly bitter drink, made from the seeds of the cocoa tree, and seasoned with hot peppers or vanilla. Before the arrival of Europeans in South America, chocolate was a luxury and a widely used currency. Even though it is more accessible today, chocolate still plays a major role in Mexican cuisine, being used in cake recipes or in traditional drinks - for example champurrado.
Today, Mexicans also appreciate cheeses, even if before the arrival of Europeans they did not know what they are because they did not consume dairy products. After the Spaniards brought them dairy animals, the Mexicans developed their own cheese recipes, taking into account their tastes and those of the settlers. This is how a large number of traditional cheeses appeared, from queso fresco to Oaxaca and Chihuahua - the latter are specific to Mexico.
Meat recipes are also very expensive, especially in northern Mexico, where cattle, goats and ostriches are raised. The best known assortment is arrachera, the abdominal muscle of cattle.
Tourists venturing into rural areas discover a much stranger Mexican cuisine, as locals prefer exotic recipes from ingredients we don't even consider edible: iguana meat, snake, monkey and lots of insects. Ant eggs and fried insects, even if they make you think more of Asian areas, are also popular delicacies in Mexico.
Even if you don't like grilled locusts, Mexican cuisine still has enough delicacies that anyone would enjoy. The recipes for burrito, empanadas, quesadillas, tacos, tamales are easy to make and very tasty, as well as cajeta, churros, dulce de leche and other desserts that leave your mouth watering.
If all this does not convince you, then Mexican cuisine it must be tried at least for the fact that, since 2010, traditional recipes have entered the UNESCO world heritage.