VERDE VALLE / RECIPES / Lettuce Wraps with Rice and Teriyaki Chicken

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Lettuce Wraps with Rice and Teriyaki Chicken

15 to 30 mins Serve 5 Ingredients: 500 gr. Extra long grain rice Verde Valle®, 5 lts. water, 500 gr. cream, 200 ml. milk, 300 gr. manchego cheese , 400 gr. poblano chillis, peeled and deveined , 200 gr. corn kernels , 1 cup coriander, chopped, Salt and pepper to taste, 1 cup pre-cooked white rice, Verde Valle, 1 cup filtered water, 1 chicken breast, diced, ½ onion, thinly sliced, 1 cup teriyaki sauce, 2 tablespoons chopped scallions, Clean heart-of-lettuce leaves, White sesame seeds, as needed, 1 cup fresh cucumber sticks, Olive oil, as needed, Salt, to taste,
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Lettuce Wraps with Rice and Teriyaki Chicken

Lettuce Wraps with Rice and Teriyaki Chicken

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ingredients

500 gr. Extra long grain rice Verde Valle®

5 lts. water

500 gr. cream

200 ml. milk

300 gr. manchego cheese

400 gr. poblano chillis, peeled and deveined

200 gr. corn kernels

1 cup coriander, chopped

Salt and pepper to taste

1 cup pre-cooked white rice, Verde Valle

1 cup filtered water

1 chicken breast, diced

½ onion, thinly sliced

1 cup teriyaki sauce

2 tablespoons chopped scallions

Clean heart-of-lettuce leaves

White sesame seeds, as needed

1 cup fresh cucumber sticks

Olive oil, as needed

Salt, to taste

PREPARATION

  1. In a saucepan, bring 1 cup of water to a boil. Add the rice and season if desired. Cook over low heat for 5 minutes. Remove from heat, fluff with a fork, and keep covered until serving.
  2. In a hot skillet with a bit of olive oil, sauté the chicken until golden. Add the onion and cook until soft. Pour in the teriyaki sauce and cook for a few more minutes. Set aside.
  3. To serve, place a portion of rice on each lettuce leaf, top with teriyaki chicken, and garnish with scallions and sesame seeds. Enjoy with fresh cucumber on the side.


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