Monday, August 6, 2012

Nicaraguan Taste + Basics + Rice

Nicaraguan cuisine uses many dishes as bases for others, so sometimes you'll see that I ask you to do for example rice the way we do it, and for us rice is as important as it is for Asiatic countries like China or Thailand.

But the thing is that for me is a little bit difficult to upload the same rice recipe every time so I made this basics so your life and my life are easier to handle when it comes to cooking Nicaraguan food.!

So the first basic for almost any Nicaraguan dish is rice, as I mentioned above rice is one of our base ingredients, so here's how we make it

For this you will need

400 g Jasmine rice
A quarter of an onion
A quarter of a green bell pepper
Salt
Water
Oil

To cook 



In a wide pot, pour oil until the surface of the pot is covered by the oil, then put in the rice, the onion and the bell pepper, and water until the rice is covered by the water 5 cm above it, if you add more water it will get doughy when cooked, if add less water then it will not cook properly so you've got to be a little precise there.

Once you added the water and in 2 tbs of salt, stir the rice so the salt and the oil mix well bring to the boil.



When it starts to boil lower the heat to a medium heat and cook until the rice is dry once is dry remove the onion and the bell pepper, turn the rice clockwise so the rice on top gets to the bottom so it cooks evenly put a lid on and cook for further 2 to 3 mins.



Then remove the pan from the heat and serve !

2 comments:

  1. Jasmine Rice? Even though that is what we always use now, in Nicaragua it was regular white, long grain rice.

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  2. There is no stir frying? I'm going to give it a shot just because your pollo tapado recipe sounds super good!

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