Burnt Garlic Mexican Rice with Minced Chicken

Copy Icon
Twitter Icon
Burnt Garlic Mexican Rice with  Minced Chicken

Description

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. Water or chicken broth is then added along with chopped tomatoes or tomato sauce.

Cooking Time

Preparation Time :30 Min

Cook Time : 2 Hr 0 Min

Total Time : 2 Hr 30 Min

Ingredients

Serves : 4
  • 2 cups long-grain white rice


  • 1 nos white onion,chopped


  • 1-2 tbsp biryani masala


  • 2 nos tomato


  • 3 1/4 cups chicken broth


  • 1/4 cups frozen peas


  • 1/2 cups carrot


  • 1 cups cauliflower florets


  • 1 tbsp olive oil


  • 4 nos garlic cloves,minced


  • 1 tbsp serrano chilies,minced seeded


  • 1 tsp salt to taste


  • 2 tbsp tomato ketchup


  • 2 nos spring onions


  • 1 tsp fresh cilantro dressing

Directions

  • 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.