Chiles rellenos acompañados de arroz blanco
Recipe category
Country
Region
Source
Rosa María Picado González, San Antonio
Difficulty
Medium
Ingredients
5
cup(s) rice
1
piece(s) medium onion
2
clove(s) garlic
pinch salt to taste
4
piece(s) medium sweet peppers
4
piece(s) raw eggs
1
piece(s) small carrot
1
piece(s) small potato
culantro
pinch salt to taste
Directions
- Rice: Chop onion and garlic finely. Cook rice with both chopped items and salt.
- Peppers: Wash peppers well and remove seeds through stem. Add one raw egg to each pepper, plus carrot and potato in strips previously cooked for two minutes in microwave with bouillon cube and a little water.
- Make a cap of cooked rice or cooked potato slice for peppers so filling doesn't come out. Before that, add pinch of salt.
- When rice starts boiling, add peppers in vertical position and wait until rice is ready.
- Serve hot with rice and garnish with carrot strips and culantro sprigs.