Mexican salsa rice
I love all things Mexican. The variation in the favours is pleasing and the freshness of the food is most welcoming. This past weekend, it was like a mini Mexican festival for me while I tried some new and very quick dishes. So, here’s starting with some delicious salsa rice.
Salsa rice
Ingredients
1 ½ bowl cooked rice, 2 de-seeded chunky chopped tomatoes (slices cherry tomatoes serve better), handful of jalapenos (or according to spice levels), handful of finely chopped coriander, lime juice from ½ lemon, 2 sliced sweet piquante peppers, 5 sliced olives, ½ finely chopped red onion, a small sprinkle of oregano, olive oil to cook, salt and coarse black pepper to taste
Method
Heat some oil in a pan and add the red onion to it. Sauté it just for a minute to enhance its sweetness.
- Add the rice and all remaining ingredients and seasoning, other than the lime juice and coriander and give it a quick gentle stir to ensure proper mixing.
- Turn off the flame and transfer to a big enough mixing bowl. Add the coriander and lime juice and gently fluff it.
- Serve warm, not hot!
Try a tip
Try using chopped leeks instead of red onions. In this case, the leeks should be sweated in butter with a minute sprinkle of sugar to enhance the taste. Alternatively, those who like it hot can also add a de-seeded serano chilli to the rice. In this case, season the oil with the chopped chilli right in the beginning, even before sweating the onions or leeks.
how funny, I’m just about to do a chopped salad of avocado, tomatoes, onion, lime, parsley as no cilantro in the fridge, well you get the idea.