Mexican Rice

CREDITS

The rice cookbook

RECIPE

2 Cup cubed chicken  or steak (I used steak)1 tablespoon ghee (Clarified butter)*¼ Cup lemon juice*1 teaspoon salt*1 heaped teaspoon fine red chillies*3 tablespoon tomato sauce*1 heaped teaspoon ginger pounded*1 teaspoon ground cumin1 tomato grated2 tablespoon yoghurt
Heat ghee (Clarified butter) in a potMarinated meat with all ingredients marked with asterisk and add to pot. Cook until almost done then add in tomato and cook further. Allow to cool then add in yoghurt
Vegetables:2 Cup frozen mixed vegSalt and pepper to taste1 teaspoon butter¼ Cup water
Combine above and steam until water burns out, veggies should be moist not dry
Potatoes:4 baby potatoes cubedOil for fryingAromatfine red chillies
Deep-fry potatoes until crispySeason with Aromat (a South African Spice) and chillies
Salad:1 onion chopped1 tomato chopped ¼ Cucumber chopped1 teaspoon salt¼ lemon juiceParsley
Combine all together
To serve:Spoon rice around edge of platterArrange potatoes, veggies, meat and salad in rows down the centre

INFO & TIPS

I left out the veggies and salad, used potato tots instead

POSTED ON

30 Jul 2022

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