Mexican Spicy Rice
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mexican Spicy Rice - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chopped onion
- 1 cup white rice
- 1 chopped tomato
- 2 tsp tomato paste
- 1/2 tsp coarse salt
- 1/2 tsp cumin
- 1 whole jalapeño pepper
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Cooking the dish according to the recipe:
- In a frying pan with vegetable oil over medium heat, sauté 1 chopped onion. Add 1 cup of white rice and fry for 3 minutes.
Add 1 and 2/3 cups water, 1 chopped tomato, 2 teaspoons tomato paste and 1/2 teaspoon each coarse salt and cumin (zira), bring the mixture to a boil.
Add 1 whole jalapeño pepper (green hot pepper). Cover and simmer for 20 minutes. Remove from heat and let sit for 5 minutes. Remove the jalapeño pepper. Sprinkle with cilantro.
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