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practical, how cooking recipe Burnt Garlic Mexican Rice with Minced Chicken with 15 ingredients and 8 stages of easy cooking, which is easy and delicious.

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Burnt Garlic Mexican Rice with Minced Chicken

Good Evening my mother, at this time you get cook recipe Burnt Garlic Mexican Rice with Minced Chicken with 15 ingredients and 8 steps. Below this is how to make it, please carefully carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking Burnt Garlic Mexican Rice with Minced Chicken.

Ingredients for Burnt Garlic Mexican Rice with Minced Chicken

  1. Needed 2 cups : Long-grain white rice.

  2. Needed 2 : Tomato.

  3. Needed 1 : White onion large, chopped.

  4. Needed 3 1/4 cups : Chicken broth.

  5. Needed 1/4 cup : Frozen Peas.

  6. Needed 1/2 Cups : Carrot.

  7. Prepare 1 cup : Cauliflower Florets.

  8. Prepare 1 tablespoon : Olive oil.

  9. Prepare 1-2 tbsp : Biryani Masala.

  10. Needed 4 : Garlic cloves , minced.

  11. Prepare 1 tsp : Serrano chilies minced seeded.

  12. Needed to taste : Salt.

  13. Prepare 2 tbsp : Tomato Ketchup.

  14. Prepare : Spring Onions.

  15. Needed : Fresh Cilantro Dressing.

If all raw materials Burnt Garlic Mexican Rice with Minced Chicken it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Process Cooking Burnt Garlic Mexican Rice with Minced Chicken

  1. Heat oil in large saucepan over medium heat..

  2. Add onion, garlic, and Serrano; sauté until onion is translucent, for about 5-7 minutes..

  3. Add carrot, florets and pea, cook for 3-4 minutes..

  4. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil..

  5. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes..

  6. Remove from heat. Add Ketchup & Let stand, covered, 5 minutes..

  7. Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add Cilantro and spring onions to rice; toss to coat. Season with salt and pepper..

  8. Serve hot : Burnt_Garlic_Mexican _Rice_with Masala yogurt..

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