Rice with Avocado
Rice with Avocado
ingredients
2 cups precooked brown rice, Verde Valle®
1 chicken soup, chopped in cubes
300 g pacotilla shrimps, chopped
1 teaspoon fresh ginger, peeled and chopped
5 little cambray onions, sliced
1 garlic clove, peeled and chopped
2 carrots, peeled and chopped in cubes
1 pumpkin, chopped
2 eggs, beaten
4 cups vegetable oil
2 tablespoons sesame oil
1 tablespoon salt
2 cups Super Extra Rice, Verde Valle
3 cups water
½ avocado
½ cup Mexican-style cream
1 tablespoon oregano
Juice of ½ lime
¼ onion
1 garlic clove
1 serrano chile
2 tablespoons chopped cilantro
Salt and pepper, to taste
Oil, as needed
PREPARATION
- In a blender, combine the water, onion, chile, and garlic. Set aside.
- Rinse the rice thoroughly and drain.
- In a pot, sauté the rice in a bit of oil until it becomes translucent. Add the blended mixture, season with salt and pepper, cover, and cook over low heat for about 25 minutes or until the liquid is absorbed.
- In a blender, mix the avocado, cream, and lime juice until smooth. Add to the rice and stir well. Cook for 5 more minutes.
- Serve and garnish with chopped cilantro.
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