Andrés our photographer used to eat these hard-boiled egg and rice tacos during recess when he was in middle school in Cuernavaca, Morelos. They are prepared with Mexican rice, chunks of hard-boiled egg, and topped with a sharp uncooked homemade salsa verde.
- 1 cup of rice
- 3 plum tomatoes Roma
- ½ cup diced onion
- ½ cup frozen peas
- 1 large carrot diced
- 1 clove garlic
- 2 cups chicken broth preferably low sodium or water
- 1 tsp. salt + as needed
Soak the rice in just enough water to cover for 10 minutes then drain and set aside.
Blend the tomatoes and garlic with the 2 cups of chicken broth.
In a pot, preheat 3 tbsp. of cooking oil to medium hot.
Add the diced onions and carrots to the hot oil. Cook for 30 seconds without stirring.
Add the rice and peas and stir to mix the ingredients.
Lastly, add the blended tomatoes and chicken stock.
Cover the pot and reduce the heat to low.
Cook for 25 minutes until the liquid has been absorbed by the rice. Turn of the heat and let the rice rest for 10 minutes.
Stir the rice and add salt if needed.
Serve with your favorite dish.
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