Ingredients with Measurements:
- 1 cup of long-grain white rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 small tomato, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 2 eggs
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and set aside.
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
4. Add the chopped tomato, ground cumin, and chili powder and cook for another 2-3 minutes.
5. Add the rice to the skillet and stir to coat it with the tomato mixture.
6. Pour in the water and season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
8. Simmer the rice for 18-20 minutes until the water is absorbed and the rice is tender.
9. In a separate skillet, fry the eggs to your desired doneness.
10. Serve the arroz con huevo with the fried eggs on top and garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Total fat: 8g
Saturated fat: 2g
Cholesterol: 106mg
Sodium: 75mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Olive oil can be used instead of vegetable oil.
- Red onion can be used instead of white onion.
- Jalapeño pepper can be added for extra heat.
Variations:
- Arroz con pollo: Add cooked chicken to the rice mixture before simmering.
- Arroz con frijoles: Add cooked black beans to the rice mixture before simmering.
- Arroz con verduras: Add chopped vegetables such as bell peppers, zucchini, and carrots to the rice mixture before simmering.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a wooden spoon to stir the rice to prevent it from sticking to the skillet.
- Let the rice rest for 5 minutes after simmering to allow it to absorb any remaining liquid.
- Use fresh cilantro for a burst of flavor and color.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the arroz con huevo in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the arroz con huevo in individual bowls or on a large platter for sharing.
Garnishes:
Fresh cilantro, chopped green onions, sliced avocado, or a squeeze of lime juice.
Pairings:
Mexican-style hot sauce, salsa, or guacamole.
Suggested side dishes:
Refried beans, corn tortillas, or a simple green salad.
Troubleshooting advice:
- If the rice is still crunchy after simmering, add a splash of water and continue cooking until tender.
- If the rice is too mushy, reduce the amount of water used next time.
Food safety advice:
- Make sure to cook the eggs until the whites and yolks are firm to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Arroz con huevo is a traditional Mexican dish that combines rice and eggs, two staple ingredients in Mexican cuisine.
Flavor profiles:
Savory, slightly spicy, and aromatic.
Serving suggestions:
Serve the arroz con huevo as a main dish for breakfast, lunch, or dinner.
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Region: Mexican