Mexican rice, sour cream, marinated red onion, cilantro
Weight of one portion
450 g
Weight of one portion (g) +-10 %Allergens
7
Materials
| Whole bay leaf | 0,1 g |
| Red onion | 25 g |
| Garlic | 2 g |
| Dry colored beans | 15 g |
| Cilantro | 3 g |
| Frozen corn kernels | 20 g |
| Vinegar | 10 g |
| Bell pepper | 17,5 g |
| Ground sweet paprika | 3 g |
| Whole black peppercorns | 0,1 g |
| Tomato paste | 5 g |
| Salt | 3 g |
| Yellow onion | 25 g |
| Sugar | 5 g |
| Oil | 15 g |
| Red bell pepper | 17,5 g |
| Red tomatoes | 20 g |
| Parboiled rice | 100 g |
| Sour cream | 30 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 2807 kJ | 21,70 g | 103,59 g | 15,33 g |
Description
Cut the red onion into thin rounds or pieces and cover with a boiling marinade of water, pepper, bay leaf, sugar, vinegar and salt. We will let marinate. Cut the vegetables into larger pieces, brush with oil and quickly bake for 6-8 minutes at 200°C. Prepare the washed rice as usual way. Fry finely chopped in oil onion, add garlic, ground cumin, sweet and smoked paprika and sauté briefly. Add tomato puree, beans, corn, toasted vegetables, cooked rice and mix carefully, season with salt and ground pepper as needed. When serving, garnish with sour cream, marinated red onion and coriander.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof