This Mexican rice comes together so easily and quickly in a single cooker, which makes for an easy clean-up. You can also throw in your favorite veggies but I kept it simple with onion, corn kernels, peas,capsicum and carrots. From there, the rice is simmered in tomato sauce and chicken/vege broth, along with some cumin and chili powder for that extra kick of flavor.
1 chicken/ or chicken breast, cut into small pieces
2 cinnamon sticks
1/2 tbsp turmeric powder
4 screwpine leaves/knotted
50gm grounded almond
100ml tomato sauces
100ml evaporated milk
50ml tomato puree
salt and sugar
10 dried chillies, soaked in hot water for 15mins and drained
8 large rose shallots
3 lemon grass, white part only
Marinated chicken with turmeric powder and salt.Shallow fry partially, throw in the 2 screwpine leaves and one slightly brown , dish out.
Retain about 5 to 6 tbsp of oil, saute cinnamon stick followed by the grounded paste until oil comes up on the surface. then add in tomato sauce, tomato puree and stir.
Mix in evaporated milk, the remainder 2 knotted screwpine leaves and chicken. Add in salt and sugar to taste. Cook until the dish dry slightly. Dish out and serve.
WISHING ALL FRIENDS AND BLOGGERS
SELAMAT HARI RAYA PUASA/
AID MUBARAK 2015