I like to discover new ways to cook 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
Preparation time: less than 60 minutes
RECIPE PREPARATION Mexican green rice - Mexican green rice:
Using a stick blender or food processor you get a paste of parsley, coriander, onion, water, hot pepper, lime juice and garlic.
Separately, in a pot fry the oil washed and drained, about 5 minutes in the 2 tablespoons of oil.
Add the chicken broth and the herb mixture.
Cover the pot with a lid. When it starts to boil, reduce the heat and let it simmer for 20 minutes or until all the liquid is absorbed and the rice is soft. I use the smallest eye on the stove.
Turn off the heat and leave the pot on for 10-15 minutes.
If I added Knorr or Maggi cube, I don't add salt anymore, especially since I have small children (I also omit the pepper and I add hot sauce separately).
Burrito is a traditional Mexican dish. A kind of saorma, but Mexican. And much better and healthier. It can be prepared with various ingredients, but generally it will have a type of meat (chicken, pork or beef), rice and beans.
All these are cooked together with the other ingredients resulting in a very consistent meal. It is extremely tasty and really worth a try!
Mexican burrito recipe
On each stick we will put a quarter of the prepared amount, over which we sprinkle grated cheese and depending on preferences, we can also add various fresh vegetables such as lettuce, avocado & hellip
Roll the glues tightly and put foil at the bottom to keep them from falling apart.
How do we serve burrito?
Burritos are served cold or hot, plain or with sour cream.
The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.
Maria is the living proof of the fact that a young woman can not only be beautiful and smart, but also cook very well.
Mexican platter with avocado and black rice
A new week, a new UCook box. This box has so many qualities, that I never get tired of praising it and, especially, of praising the initiative of these people.
For the person who has to provide food for a family every day, it is very difficult not to repeat the same dish in a month or a week, because, no matter how many recipes we know, they are forgotten somewhere and we eat about the same things always.
With these boxes you will not repeat the same recipe, because you find at least 4 new recipes every week, which means that in a month you can not repeat the same dish. I like that they are simple recipes, but recipes that I would not have thought of, new combinations that I have not tried, and I am curious of my own kind.
In the box I found: avocado, red onion, green onion, parsley, cherry tomatoes, black rice, red beans, jalapeno, red radish, olive oil, lemon and Cajun spice.
First, boil the rice in salted water for about 20 minutes, until it is ready. We wash and clean the vegetables. On a plate we put diced avocado, chopped parsley, sliced radishes, quartered cherry tomatoes, green onions, half a finely chopped red onion, half a jalapeno and a dressing of half a lemon, olive oil, salt and pepper.
Stir and keep cold. Put a little olive oil and the rest of the chopped red onion in a pan.
Saute for 2 minutes, then add the boiled rice, red beans and Cajun spice. Keep them on the fire for another 2 minutes, add lemon juice and mix. Fill the plate with rice and red beans and serve. We served some tortilla chips. A quick, healthy and unique lunch.
If we made you curious to try the recipe, know that the package is available all week here.
Vegetarian burger with pepper sauce
Despite the high calories, pepper (sauce) is very often used in the preparation of dietary or vegetarian dishes. For example, we offer you to make delicious and healthy burgers.
- Buns for burgers.
- Chipotle sauce.
- Red onion.
- Two tomatoes.
- green onions.
- Olive oil (if frying buns).
Buns should be divided into two equal parts. They can be browned in a toaster or fried in olive oil. On one side of the Chipotle smear sauce, put lettuce leaves, tomato slices, chopped red onion half rings. Add a little green onion, salt and pepper on top. Cover with the second half and pressed. You can put a burger on the grill, but you can eat it anyway.
Mexican green rice - Mexican green rice - Recipes
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Mexican Vegetable Pie, Cheese, Sausage and Baked Pepper Sauce with Garlic
Pie with Mexican vegetables, cheese, sausages and garlic pepper sauce. Mexican pie with corn, beans, tomatoes, peppers and thin sheets from the trade. How to make Mexican style spicy appetizer pie? Recipes with frozen or fresh Mexican vegetables. Thin-leaf pie recipes. Corn recipes. Recipes with canned beans.
This Mexican vegetable pie is great tasty! It can be more or less spicy, according to taste. We liked it both hot and cold and the pepper sauce baked with garlic and chili crowned it perfectly. A simply delicious appetizer pie!
I told you the other day about the fact that I gladly participated in a charity event meant to raise funds for the rehabilitation of the neonatology department at the Arad County Hospital. The charity event took place a few days ago at the Lupaș Domain near Arad and we, Savori Urbane, participated with 7 pies offered for sale.
3 round pies with cheese, green onions and cherry tomatoes (the recipe here),
2 pies with chicken, mushrooms and cream (the recipe here) and 2 Mexican vegetable pies & # 8211 face recipe.
All these goodies were sold for charity and the money obtained (1000 lei) was donated for the rehabilitation of the neonatology department of the Arad County Hospital. On the poster you can also see the names of the other organizers and participants in the event. I was invited by Daniela Goldiș to this event created on the initiative of the Andrei Șaguna Secondary School in collaboration with Anamaria Popa (Cetatea Voluntarilor) and I later found out that a crib will carry the Savori Urbane label. Good luck to the little ones who will sleep in it!
Here's a slice of pie with Mexican vegetables: crispy red leaves and rich, delicious filling.
I have to admit that the preparation of these pies went pretty fast because I worked in tandem with Diana, co-author of the blog. She prepared all the ingredients a day in advance to be chopped, chopped, grated or sauteed (onions, peppers, mushrooms, cheese, etc.) and I took care of assembling and baking the pies. I used a packet of thin sheets of pie (400 g, commercially available) on each tray. Be careful, this is not about puff pastry!
The recipes are created by us and the combinations of ingredients were very appreciated by those who tasted the pies. So they were tasty, not just good-looking.
I used canned corn and beans (white, red & # 8211 doesn't matter) but you can also choose a mix of frozen Mexican vegetables (1 kg). It depends on the mix in the bag but I would recommend adding extra onions and garlic.
I also added bell peppers, thick tomato juice, onions, garlic and spicy Tabasco sauce or similar to taste. The grated cheese and the few raw eggs helped to "bind" the filling of this wonderful pie. The sausages were some of their own production (ie Transylvanian, garlic, smoked and paprika tomatoes). However, you can also choose chorizo sausages, spicy sausages or other smoked meats (bacon, kaiser). It is not wrong if we use pieces of steak cold left in the fridge.
In the pictures below you will see the double portions because I made two Mexican pies. However, the ingredients are for a portion (a 30 x 40 cm tray) of pie with Mexican vegetables, cheese, sausages and pepper sauce baked with garlic.
Ingredients for the pollo de mole poblano recipe with green banana garnish
- For pollo en mole:
- 300 g chicken breast, cut into strips (or boneless thighs)
- 400 g fresh or canned tomatoes
- A small onion
- 2 tablespoons peanut butter
- 4 tablespoons raisins
- 2 tablespoons lime juice
- 3 tablespoons spicy Chipotle sauce (prepared from smoked hot peppers)
- 1 teaspoon smoked paprika
- & frac12 teaspoon cayenne chilli powder
- & frac12 teaspoon cinnamon
- & frac12 teaspoon ground cumin
- 3-4 squares of dark chocolate (minimum 70% cocoa)
- Frying oil
- For the gasket:
- 2-3 green bananas for cooking (plantain / plantain)
- & frac12 teaspoon salt
- 1 tablespoon honey
- A healthy splash of whiskey.
Method of preparation
I first sprinkled the chicken with a little oil spray and put it in the hot air fryer for 15 minutes. (If you don't have one, you can fry it in a little oil).
Meanwhile, in the electric chopper I made a paste of: tomatoes, peanut butter, raisins, lime juice, Chipotle sauce, paprika, chilli, cinnamon and cumin.
I hardened a little onion in a pan and added over the chicken from the fryer and the flavored pasta. I added the chocolate cut into small pieces, and I mixed until it was completely homogenous.
I cut the seedlings into slices, a little diagonally, and fried them in a pan with hot oil.
Now it will sound a little strange, but trust me: I mixed honey with salt and a healthy whiskey, and poured it over the plantain slices. It's not a traditional thing, it's my innovation and signature, but I've done it several times so far: it caramelizes DE-MEN-TIAL and the tastes fit in a very interesting way.
Presentation and serving for Pollo en mole poblano with green bananas, Mexican recipe
I served the chicken with sauce next to the seedlings and sprinkled with coriander.
The average grade given by the jury for this recipe is 9.75.
Re & # 539ete cu Gina Bradea & raquo Recete & raquo Pollo en mole poblano cu banane verzi, reteta mexicana
Corn soup with potatoes and bacon
Corn soup with potatoes and bacon, a Mexican dish
Chicken with corn
Chicken with corn in French dough with butter, milk and baked eggs
Black bean salad with avocado and po.
A salad with black beans ft. full and rich in protein. We used dried black beans, but you can also replace them with 2 cans of canned beans.
Bucataria Mexicana & # 8211 The Food Connection
The Food Connection project was initiated by the girls from Savori Urbane and is one of the most beautiful ever developed in the Romanian culinary blogosphere. The Food Connection involves 24 culinary blogs and every month, one blog hosts recipes from the kitchen of a part of the world. One by one, we will travel through 24 countries or gastronomic regions, what could be more beautiful?
So far, I have had German, Scandinavian and Turkish recipes and now, what do you think, it's my turn to be the host! What kitchen will I host? Well, one that I really don't know who knows what, an opportunity that couldn't be more appropriate to start a thorough documentation. So, from today until July 15, lauralaurentiu.ro will host Mexican Cuisine! Only good, it's summer and the heat, already with the eyes of the mind I see steaming glasses of Mojito, Margaritas & # 8230, scrolling, I think it won't be just about the drink, it's time to end the daydream! : P
Below you can read the complete list of all the bloggers involved in this project. They are the ones who, this month, will also send Mexican recipes to the readers of the lauralaurentiu.ro blog, one by one!
Mexican cuisine, part of the intangible cultural heritage of mankind
Basically, Mexican cuisine is a fusion of Native American cuisine with elements of European gastronomy, especially Spanish, who arrived in this space after the Spanish conquest of the Aztec Empire. The basic elements of the local gastronomy were corn, beans and chili peppers. Europeans have enriched local cuisine with a wide variety of ingredients, especially meat from domestic animals, dairy products (especially cheese) and various spices and herbs.
African and Asian influences also appeared in this combination, due to the fact that the Spaniards used slaves from Africa and due to trans-oceanic trade on the Manila-Acapulco route.
After centuries, all these influences overlapped with local conditions, led to the emergence of regional cuisines in Mexico, the most important of which are Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is an important aspect of Mexican society, culture and civilization. Not only for this reason, Mexican cuisine is included by UNESCO, since 2010, in the Representative List of the Intangible Cultural Heritage of Humanity.
At the base of Mexican cuisine are the local ingredients: corn, beans, chili, tomatoes, pumpkin, avocado, cocoa and vanilla. A very interesting element would be that in Mexican cuisine edible flowers have been used for a long time, while internationally they are considered an avant-garde element.
The European contribution consists of much less exotic things: pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, opuntia (the fruit of a cactus), sapote, mango, banana, pineapple and cherimoya (called in English & # 8222custard apple & # 8221) are very popular, especially in the center and south of the country.
Despite the fact that wheat and rice also entered Mexico, corn remains the staple food. Corn is the basis of many dishes (tortillas, tamales, etc.).
The oldest basic ingredient in Mexican cuisine is chili pepper. Mexican food has a reputation for being very spicy, but many dishes have subtle flavors. In Mexico, peppers are used not only for hotness, but especially for their flavor. There are dozens of types of chili peppers used in Mexico.
All this and much more I invite you to discover in the Mexican Cuisine Month, in which this article will be updated with a beautiful collection of specific recipes sent by the participating bloggers. Stay close!
MEXICAN RECIPE GALLERY
Pan-fried Mexican vegetables with butter and garlic or fast & # 8211 quick and easy recipe
Pan-fried Mexican vegetables with butter and garlic or fast & simple recipe. How to prepare frozen Mexican vegetables? Pan-fried vegetables with garlic and butter or oil. The simplest and fastest garnish of spicy vegetables. Garnish recipes. Fasting recipes. Vegan recipes.
I have to start by saying that these frozen Mexican vegetables are so called outside of Mexico. Of course, Mexicans do not use boiled corn grains in food, but only corn flour (for tortillas, tacos, etc.) or even its breads (for tamales). This is also the case with "spaghetti alla bolognese" which are not found in Italy but only in the rest of the world & # 8211 see here about what is it about.
We generally find bags of "Mexican vegetable mix" (frozen) that contain corn kernels, peas, diced red peppers and strips of yellow peppers, carrots, green bean pods and large boiled bean pods. They cook quickly and very easily, but the mixture itself is bland and if we decide to make Mexican vegetables in a pan, which we can saute with butter or oil, we will have to add some flavors. I'm talking about onions and garlic as well as salt, pepper and even a pinch of hot chili flakes (hot peppers) as well as a spicy sauce like Tabasco, Sriracha or similar (hot chili sauce).
Eee & # 8230 we are already talking about something else! A delicious meal! I assure you that you will lick the pan!
It should also be said that the cooking time of these frozen vegetables is short (max. 8-10 minutes from when they touch the pan) and that they They should NOT be thawed before preparation. In the market there are Mexican vegetables produced by several brands and some are already pre-cooked (precooked) & # 8211 in which case the cooking time is reduced to 5-6 minutes. We want beautifully colored vegetables (not washed), with the texture of al dente (slightly crunchy) & # 8211 not a watery porridge.
Of course, these dishes can be prepared from scratch by using fresh vegetables. In this case, I recommend you read the recipe for sauteed vegetables from here and take into account the cooking times of each vegetable.
The quantities below result in 3 servings of Mexican vegetables in a pan with butter and garlic. If you are fasting or vegan then use only oil.