Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 1 teaspoon of salt
- 1 pound of asparagus, trimmed and cut into 1-inch pieces
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large pot, bring the water and salt to a boil. Add the rice and stir. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
3. While the rice is cooking, heat a skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
5. Add the asparagus to the skillet and cook for 5-7 minutes, or until tender.
6. Add the cumin, paprika, and black pepper to the skillet and stir to combine.
7. Once the rice is done, fluff it with a fork and add the asparagus mixture and chopped bacon. Stir to combine.
8. Serve the morisqueta with chopped cilantro and lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 9g
Carbohydrates: 66g
Protein: 12g
Sodium: 660mg
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Broccoli or green beans can be used instead of asparagus.
- Turkey bacon can be used instead of regular bacon.
Variations:
- Add diced tomatoes or red bell pepper to the skillet for extra flavor and color.
- Use quinoa instead of rice for a gluten-free option.
- Top with a fried egg for a breakfast twist.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a fork to fluff the rice after cooking to prevent clumping.
- Cook the bacon until crispy to add texture to the dish.
Storage instructions:
- Store any leftovers 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 individual bowls with a lime wedge on the side.
- Garnish with chopped cilantro and a sprinkle of paprika.
Garnishes:
- Chopped cilantro
- Lime wedges
- Paprika
Pairings:
- Serve with a side of black beans or refried beans.
- Pair with a crisp green salad.
Suggested side dishes:
- Black beans
- Refried beans
- Green salad
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
- If the asparagus is overcooked, it will become mushy. Be sure to cook until just tender.
Food safety advice:
- Cook the bacon until crispy to ensure it is fully cooked.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Morisqueta is a traditional Mexican dish made with rice and served with various toppings.
Flavor profiles:
- Savory, smoky, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
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Course Type: N/A
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Region: Spanish