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15 ingredients, 8 steps, cooking Burnt Garlic Mexican Rice with Minced Chicken

Good Evening every body, now you get make recipe Burnt Garlic Mexican Rice with Minced Chicken with 15 ingredients and 8 steps. Next this is how to make it, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not 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. Prepare 2 cups : Long-grain white rice.
2. It’s 2 : Tomato.
3. Prepare 1 : White onion large, chopped.
4. Prepare 3 1/4 cups : Chicken broth.
5. It’s 1/4 cup : Frozen Peas.
6. It’s 1/2 Cups : Carrot.
7. Prepare 1 cup : Cauliflower Florets.
8. Prepare 1 tablespoon : Olive oil.
9. Prepare 1-2 tbsp : Biryani Masala.
10. You need 4 : Garlic cloves , minced.
11. Prepare 1 tsp : Serrano chilies minced seeded.
12. Prepare to taste : Salt.
13. You need 2 tbsp : Tomato Ketchup.
14. Prepare : Spring Onions.
15. Prepare : Fresh Cilantro Dressing.

If all basic ingredients Burnt Garlic Mexican Rice with Minced Chicken it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Stages 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.
   
9. Finish and Enjoy.

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