| Składnik |
Ilość |
Kalorie |
| Kukurydza |
160g |
138kcal |
| Cebule |
40g |
16kcal |
| Kurczak brojler, surowy, tylko mięso, pierś bez kości |
454g |
545kcal |
| Ryż biały długoziarnisty surowy |
185g |
675kcal |
| Bulion/ Rosół z kurczaka |
435.75g |
1163kcal |
| Czosnek |
3g |
4kcal |
| Olej roślinny |
27.6g |
245kcal |
| Chili w proszku |
0.75g |
2kcal |
| Kminek, mielony |
0.75g |
3kcal |
| Pomidory, czerwone, dojrzałe, surowe, całoroczne średnie |
180g |
32kcal |
| Fasola, z solą, gotowana, gotowana, dojrzałe nasiona, pinto |
171g |
245kcal |
Recipe Instructions:
Ingredients:
• 1 lb chicken breast, fish fillets, or your choice of vegetarian protein (e.g., tofu, beans)
• Taco seasoning (store-bought or homemade)
• 8 small corn or flour tortillas
• 1 cup Mexican rice (store-bought or homemade)
• 1 cup cooked beans (black beans or pinto beans)
• Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, guacamole
Instructions:
1. Cook the protein of your choice: Season chicken or fish with taco seasoning and grill or pan-sear until cooked through. For vegetarian tacos, heat beans with taco seasoning until warmed through.
2. Warm tortillas in a dry skillet or microwave until soft and pliable.
3. Assemble tacos: Fill each tortilla with cooked protein, Mexican rice, and beans. Add desired toppings such as lettuce, tomatoes, cheese, sour cream, salsa, and guacamole.
4. Serve tacos hot with Mexican rice and beans on the side.
Mexican Rice (Arroz Rojo) Recipe
Ingredients:
1 cup long-grain white rice
2 tablespoons vegetable oil
1/4 cup finely chopped onion
1 clove garlic, minced
1 tomato, chopped (or 1/2 cup tomato sauce)
1 3/4 cups chicken or vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon chili powder (optional)
Salt to taste
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)
Instructions:
Rinse the rice: Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Cook the rice: In a large skillet, heat the vegetable oil over medium heat. Add the rice and sauté, stirring frequently, until the rice is golden brown, about 5-7 minutes.
Add onions and garlic: Stir in the chopped onion and minced garlic. Cook for another 2-3 minutes until the onion is soft and translucent.
Add tomato: Stir in the chopped tomato or tomato sauce, and cook for another 2 minutes, letting the tomato break down slightly.
Add broth and spices: Pour in the chicken or vegetable broth, then add the cumin, chili powder (if using), and salt. Stir to combine.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let the rice simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
Fluff and serve: Remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, and garnish with fresh cilantro if desired.
Serve: Serve the Mexican Rice alongside your favorite Mexican dishes, with lime wedges on the side for added flavor.
