Mexicans like to recreate the red, green and white colours of their flag in both food and drink. Here's how to make tasty rice without having to cook it in three separate pots.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Green Sauce:
Red Sauce:
Method
In rice cooker, cook rice with salt according to instructions. (Or in saucepan, bring rice, 3-1/2 cups water and salt to boil; reduce heat to low, cover and cook until no liquid remains, about 25 minutes.) Fluff with fork.Red Sauce: Meanwhile, in small saucepan or skillet, heat oil over medium heat; fry onion, garlic, chili powder, chipotle chili powder, cumin and salt, stirring often, until onion is softened, 3 to 4 minutes. Stir in paprika; fry for 20 seconds. Stir in tomatoes, 2 tbsp water, sugar and vinegar. Cover and simmer over medium-low heat for 10 minutes. Scrape into bowl; keep warm.
Green Sauce: Meanwhile, in small saucepan or skillet, heat oil over medium heat; cook onions, garlic, jalapeño pepper and salt, stirring, for 3 minutes. Stir in cilantro; cook for 1 minute. Stir in spinach and 3 tbsp water; cook, stirring occasionally, for 2 minutes. Scrape into bowl; keep warm.
Mix one-third of the rice with Red Sauce. Mix another third with Green Sauce. Mix remaining rice with oil.
In warm 13- x 9-inch (3 L) baking dish, arrange rice colours as Mexican flag: green, then white, then red. Place cilantro sprigs in circle in centre of white rice to represent coat-of-arms.
Nutritional facts Per each of 8 servings: about
- Sodium 439 mg
- Protein 5 g
- Calories 290.0
- Total fat 7 g
- Potassium 192 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 50 g
%RDI
- Iron 13.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 23.0
- Vitamin C 7.0
