Ingredients with Measurements:
-1 pound chuchos, peeled and cut into 1-inch cubes
-1 tablespoon olive oil
-1 teaspoon ground cumin
-1 teaspoon chili powder
-1 teaspoon garlic powder
-1 teaspoon salt
-1/4 teaspoon black pepper
-1 cup long-grain white rice
-2 cups chicken broth
-1/4 cup freshly squeezed lime juice
-1/4 cup chopped fresh cilantro
Special Equipment Needed:
-Large skillet
-Measuring cups and spoons
-Cutting board
-Knife
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chuchos to the skillet and season with cumin, chili powder, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chuchos are lightly browned, about 5 minutes.
3. Add the rice to the skillet and stir to combine. Cook for 1 minute.
4. Add the chicken broth and bring to a boil. Reduce the heat to low and cover the skillet. Simmer for 15 minutes, or until the rice is cooked through.
5. Remove the skillet from the heat and stir in the lime juice and cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-High
Serving Size: 4
Nutritional Information:
Calories: 320
Fat: 8g
Carbohydrates: 47g
Protein: 11g
Substitutions for Ingredients:
-For the chuchos, you can use any type of potato.
-For the olive oil, you can use vegetable oil or coconut oil.
-For the white rice, you can use brown rice or wild rice.
-For the chicken broth, you can use vegetable broth or water.
Variations:
-For a vegetarian version, omit the chuchos and replace the chicken broth with vegetable broth.
-For a vegan version, omit the chuchos and replace the chicken broth with vegetable broth and the olive oil with coconut oil.
Tips and Tricks:
-Be sure to stir the rice occasionally while it is cooking to prevent it from sticking to the bottom of the skillet.
-If the rice is still not cooked through after 15 minutes, add a few tablespoons of water and continue to cook until the rice is done.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the chuchos and cilantro lime rice in a large bowl with a side of your favorite vegetables.
Garnishes:
Garnish with freshly chopped cilantro, lime wedges, and/or diced avocado.
Pairings:
This dish pairs well with a crisp white wine or a light beer.
Suggested Side Dishes:
Serve with a side of steamed vegetables, a green salad, or a simple slaw.
Troubleshooting Advice:
If the rice is still not cooked through after 15 minutes, add a few tablespoons of water and continue to cook until the rice is done.
Food Safety Advice:
Be sure to store any leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Chuchos are a traditional Mexican dish that are usually served with rice.
Flavor Profiles:
This dish has a savory flavor with a hint of lime and cilantro.
Serving Suggestions:
Serve with a side of steamed vegetables, a green salad, or a simple slaw.
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Region: Mexican