Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- 1/2 cup of chopped onion
- 1/2 cup of chopped red bell pepper
- 1/2 cup of chopped green bell pepper
- 1/2 cup of chopped tomatoes
- 1/2 cup of cooked chapulines (grasshoppers)
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of lime juice
- Salt and pepper to taste
Special equipment needed:
- Medium-sized pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a medium-sized pot, bring the water and salt to a boil.
3. Add the rice and stir once. Cover the pot with a tight-fitting lid and reduce the heat to low.
4. Simmer the rice for 18-20 minutes, or until the water is absorbed and the rice is tender.
5. Remove the pot from the heat and let it sit, covered, for 5 minutes.
6. In a large skillet, heat the olive oil over medium heat.
7. Add the onion, red and green bell peppers, and tomatoes. Cook for 5-7 minutes, or until the vegetables are tender.
8. Add the cooked chapulines to the skillet and cook for 2-3 minutes, or until heated through.
9. Add the cooked rice to the skillet and stir to combine.
10. Add the chopped cilantro and lime juice to the skillet and stir to combine.
11. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 40g
Protein: 6g
Sodium: 400mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Any color of bell pepper can be used.
- Fresh or canned tomatoes can be used.
- Cooked shrimp or chicken can be used instead of chapulines.
Variations:
- Add diced avocado to the skillet before serving.
- Add a pinch of cumin or chili powder to the skillet for extra flavor.
- Top with crumbled queso fresco or cotija cheese before serving.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a tight-fitting lid on the pot to prevent steam from escaping.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.
- Adjust the amount of lime juice to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, crumbled queso fresco or cotija cheese, diced avocado.
Pairings:
This dish pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
Black beans, refried beans, or a side of guacamole.
Troubleshooting advice:
If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
Food safety advice:
Make sure to cook the chapulines thoroughly before adding them to the skillet.
Food history:
Chapulines are a traditional snack food in Mexico and Central America, and are often eaten roasted or fried.
Flavor profiles:
This dish is savory and slightly tangy, with a hint of cilantro and lime.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite Mexican-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican