Chicken Mexican Rice
Ingredients
Garlic - 10-12 cloves
Chopped ginger - 1 tablespoon
Chopped onion - 1
Chopped tomato - 1
Chopped parsley - 2 tablespoons
Water - 4 tablespoons
Cooking oil - 2 teaspoon
Crushed garlic - 10 cloves
Cumin seeds - 1 teaspoon
Chopped boneless chicken - 300 grams
Salt - 1 teaspoon
Brown rice - 200 grams (pre soaked)
Paprika powder - 1 tablespoon
Chicken broth - 500 ml
Green peas - 100 grams
Lemon juice - 1/2 lemon
Chopped coriander
Preparation
In a blender add garlic, chopped ginger, chopped onion, chopped tomato, chopped parsley and water. Blend to a thick paste. Keep aside.
In a kadhai add cooking oil and crushed garlic. Sauté well. Add cumin seeds and blended paste. Mix well and cook for 5 minutes. Add chopped boneless chicken and salt. Mix well and cook for 5 minutes. Add pre soaked brown rice and paprika powder. Mix well. Add chicken broth and mix well. Cook for 10 minutes. Add green peas and mix well. Cook for 10 minutes.
Add half lemon juice and garnish with chopped coriander.
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