Mexican Rice with Dried Fruit
Main course
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This Mexican rice with dried fruit is a comforting and flavorful recipe, perfect for any special occasion or simply to enjoy a delicious homemade meal. The combination of long grain rice with walnuts, hazelnuts and a touch of crispy bacon creates a unique taste experience. I often prepare it for family celebrations and it is always a success. The recipe is very easy to make with the Thermomix®, which further facilitates the preparation. Also, it can be easily adapted to your tastes, adding other vegetables or spices. Dare to try it!
Ingredients (17 ingredients)
-
30 g Peeled walnuts
-
30 g Peeled hazelnuts
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350 g Long grain rice
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100 g Onion
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2 clove Garlic
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15 g Butter
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1 l Chicken broth
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0.5 cucharadita Salt
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1 pinch Ground black pepper
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200 g Diced bacon
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100 g Red pepper
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200 g Onion in quarters
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65 g Chopped celery
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20 g Extra virgin olive oil
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1 pinch Ground black pepper
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0.5 cucharada Granulated garlic
-
1 cucharada Chopped fresh parsley
Preparation (7 steps)
Chop the dried fruit
Place 30 g of peeled walnuts and 30 g of peeled hazelnuts in the Thermomix glass. Chop for 2 seconds at speed 5. Remove and reserve.
Base sauce
Put 100 g of onion, 2 cloves of garlic and 15 g of butter in the glass. Program 2 seconds at speed 5 to chop. Then, sauté for 5 minutes at Varoma temperature and speed 1.
Add broth and season
Add 1 l of chicken broth, 1/2 teaspoon of salt and a pinch of ground black pepper to the glass. Program 10 seconds at speed 7 to mix.
Cook the rice
Insert the basket with 350 g of long grain rice inside the glass. Program 20 minutes, Varoma temperature, speed 4. Insert the spatula through the lid and move the rice two or three times during cooking. After this time, remove the basket using the spatula, spread the rice on a baking dish. Reserve the liquid remaining in the glass.
Prepare the vegetable sauce
In a frying pan, sauté 200 g of diced bacon until crispy. Add 100 g of chopped red pepper, 200 g of onion in quarters, 65 g of chopped celery, 20 g of extra virgin olive oil, ground black pepper and 1/2 tablespoon of granulated garlic. Cook until the vegetables are tender.
Bake the rice
Then, pour the contents of the pan over the rice and spread it well over it. Sprinkle the reserved chopped walnuts and hazelnuts. Sprinkle the rice with a measuring cup of the reserved cooking liquid and bake for about 10 minutes in the preheated oven at 180°C.
Serve
Sprinkle 1 tablespoon of chopped fresh parsley over the rice before serving.
Finished cooking? Great! 🎉
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Created by
Carmen Navarro
4
Rezepte
0
Kochbücher
Tags
Allergens
- Nuts
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