Usuba
Rice with Vegetables and Mexican Spices
Fragrant rice cooked with sautéed vegetables, garlic, and Mexican spices. The dish absorbs all the flavors of herbs and seasonings, resulting in a tender and rich taste. Works perfectly as a standalone dish or side dish.
- Total
- 60 min
- Standard serving
- 200.8 g
Ingredients
Total 15- Butter
1.25 ml≈ 1/4 slice - Celery stalk
25.2 g≈ 3.5 tbsp - White onion
37.5 g≈ 1/2 pcs - Ground red pepper
0.65 g - Garlic
2.25 g≈ 3/4 clove - Chili pepper
2.5 g≈ 1/4 pcs - Ground cumin (zira)
1.063 g≈ 1/4 tsp - Black peppercornsмолотый
0.28 g≈ 1/2 pcs - Bay leaf
0.19 g≈ 1/3 pcs - Dried Chile de Arbol
0.065 g - Long-grain rice
46.875 g≈ 4 tbsp - Chicken broth
77.5 ml≈ 1/3 cup - Cilantro
2.5 g≈ 2.5 tbsp - Salt
to taste - Parsley
2.13 g≈ 1 stalk
Instructions
- 1
Step 1
Melt the butter in a heavy-bottomed saucepan over medium heat.
- 2
Step 2
Chop the celery, onion, and red pepper. Sauté the vegetables, stirring, for about 10 minutes until soft.
- 3
Step 3
Add minced garlic, fresh and dried chili peppers, cumin, black pepper, and bay leaf. Cook, stirring, for 3–4 minutes until the aromas are released.
- 4
Step 4
Add rice and pour in chicken broth. Bring to a boil.
- 5
Step 5
Reduce the heat, cover with a lid and cook the rice for 30 minutes until fully cooked. Remove from heat and let it rest for 10 minutes under the lid.
- 6
Step 6
Add chopped cilantro and parsley. Fluff the rice with a fork to separate the grains, and serve hot.
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