Cilantro and chards rice
Full of flavor, and easy to prepare!
ingredients
500 g Extra long grain rice Verde Valle®
500 ml kitchen oil
100 g onion, chopped
2 liters chicken soup
2 garlic cloves, chopped
1 handful of cilantro, precooked
2 handful of chards
Chile serrano to taste
Cilantro chopped to taste
Parsley chopped to taste
PREPARATION
RINSE rice under running cold water, until the water seems clear; drain and let it dry for 10 minutes. Afterwards, stir-fry the rice in hot oil; once fried, drain the excess of oil and add chopped onion and garlic. Stir-fry for one more minute. BLEND parsley with the chicken soup and add it to the rice. Add the chards and season with salt and pepper to taste. COVER when rice absorbs half the chicken soup; cook for 5 more minutes and turn off. NOTE: chicken soup must be salty so rice is well seasoned. .
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