Sticky Mexican Rice

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Sticky Mexican Rice
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Health Score:
Health Score
4,3 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
411
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie411 kcal(20 %)
Protein8.84 g(9 %)
Fat18.32 g(16 %)
Carbohydrates50.74 g(34 %)
Sugar added11.17 g(45 %)
Roughage2.1 g(7 %)
Vitamin A133.95 mg(16,744 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.35 mg(3 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.07 mg(5 %)
Folate5.28 μg(2 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.57 μg(1 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C26.71 mg(28 %)
Potassium187.09 mg(5 %)
Calcium74.68 mg(7 %)
Magnesium42.23 mg(14 %)
Iron2.34 mg(16 %)
Iodine0.2 μg(0 %)
Zinc0.66 mg(8 %)
Saturated fatty acids10.03 g
Cholesterol25.53 mg
Author of this recipe:

Ingredients

for
6
Ingredients
cup
1 tablespoon
1
red pepper (finely diced)
½
red chile pepper (de-seeded and finely chopped)
1 ¼ cups
cup
dark Rum
2 cups
water (warm)
1 cup
2% milk (warm)
½ cup
Dark chocolate (finely chopped)
0.333 cup
superfine caster sugar
1 tablespoon
parsley (finely sliced)
4 sprigs
parsley (to garnish)
How healthy are the main ingredients?
parsleyparsley

Preparation steps

1.
Melt the butter and sunflower oil together over a medium-high heat until the butter stops foaming. Add the red pepper and chilli and cook for 1 minute. Add the rice and stir to coat well in the butter and oil. Cook, stirring frequently for 2-3 minutes until the grains start to turn translucent.
2.
Add the rum and allow to evaporate almost entirely. Add the water, stir well and allow to evaporate away. Add the milk in small amounts, allowing it to be absorbed before adding more. Continue in this fashion until all the milk has been used up; usually 18-20 minutes.
3.
Remove from the heat, and stir in the chocolate and caster sugar until the chocolate has melted and is well incorporated. Ladle into bowls and garnish with the sliced parsley and sprigs of parsley.
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