Since Flores was so impatient, I couldn't finish up the nutritional values section.
Aight fellas. Due to popular demand, I'm going to start posting some of my recipes for my own culinary creations. This one is inspired by the traditional Mexican rice. The only difference is this rice is wheat; while the traditional recipe calls for white rice.
Anyway, here are the ingredients:
For 4 servings of ~250g
- 5 cups of brown rice
- 2 cups of water
- 2 cups of frozen veggies (peas, corn, carrots, the good stuff).
- 1 clove of garlic
- OPTIONAL: 1 Knorr Suiza square (see note)
- 1.5 tablespoons of oil
- 1/3 of an onion
- 1.5 Roma tomatoes
The ingredients
NOTE:
Knorr Suiza is a very popular additive used in many Mexican dishes. Its just a cube of chicken broth flavor. If you replace one of the cups of water with a cup of chicken broth, you're all set. Personally I don't even use Knorr Suiza because its high in salt. I personally don't taste the difference with or without it. But for the sake of originality I added it.
If you really want to use it, you can look for it in you local Mexican food store.
The package looks like this:
Procedure:
1. Make sure you've washed your rice thoroughly.
2. Cut the tomatoes into fourths and chuck 'em into a blender along with the onions, the garlic and the Knorr Suiza. then add 2 cups of water into it. Blend it all together until its nice and liquid.
3. Add your 1.5 tablespoons of oil to a casserole and let it heat at about medium. When the oil is heated up, add the rice and stir it constantly. Stirr it to make sure that the rice is well browned.
i) Putting the oil in the casserole
ii) How the rice looks at the beginning
iii) How the rice looks when its completely browned.
i)
ii)
iii)
Here's a little video with a guest appearance of my mother. She's demonstrating how steps 2 and 3 are done:
(Click on the pic for the vid!)
4. With your rice all fried, you turn the heat up to high and you add the tomato blend to it. Don't turn down the heat. Let it come to a boil and DO NOT STIRR.
5. It will come to a boil fairly quickly here, so when it does, add the remaining 3 cups of water and then add the frozen veggies. Give one final stirr so you get all the veggies in there and let it sit with the heat in high. Put a lid on it in a way that there's a small opening so that vapor can escape.
My mother again demonstrates how you do steps 4 and 5:
You'll leave mix boiling here untill the water has come down to about the rice's level. When the water level is matching the rice's level, keep an eye out and dig out a small opening in the rice to make sure that the water in between the rice is gone. When it is out of sight, turn the heat off and take it out of the heated section of the stove.
This is the rice when the water is at its level, when you should start checking for the water under the rice to be gone.
The second time that you leave the rice boiling can take a long time. It took mine 26 minutes:
6. When the rice is done, you can make 4 servings of 250 g each. Split the rice into 4 portions and let them stand so they cool down. Once cooled, seal and put in the fridge so you can heat it up later and enjoy. Its important that you let them stand to a cool because otherwise the rice will get soggy if you put it in the fridge while warm.
Nutrient values:
