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.
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
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.