Tag: Latin American
Peruvian Fried Rice
Peruvian Fried Rice
Peru has a huge Chinese influence in their cuisine. This fried rice is a great example of that. The preparation is very similar. The addition of red bell peppers and cumin give the rice it’s Peruvian flavors. If you happen to have leftover pollo a la brasa from the day before, chop up that chicken and use it in the rice. You can also use chopped up boneless skinless thighs. You can add them in the same time that you would add the cooked chicken; just make sure to cook all the way through before adding in the rice. This will take an additional 5 minutes.
Ingredients
- 2 cups leftover roast chicken chopped
- 4 large eggs beaten
- 2 1/2 cups day old white rice
- 1/2 medium onion diced
- 1 medium red bell pepper diced
- 2 garlic cloves minced
- 3 green onions chopped
- salt to taste
- 4 tbsp vegetable oil
Sauce
- 1/4 cup light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp sugar
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over high heat. Pour in the beaten eggs. Let set for 30 seconds.
- Scramble and cook for another minute. Set the eggs aside.
- Wipe the pan clean. Heat up 3 tbsp of cooking oil over high heat. Sauté the onions and bell peppers for 6-8 minutes until softened.
- Add in the chicken, garlic, and green onions. Sauté for 2 minutes.
- Add in the white rice. Break up all of the clumps. Fry for 2 minutes.
- Pour in the sauce, making sure that all of the rice is coated. Continue cooking for 2 more minutes.
- Turn off the heat. Stir in the scrambled eggs.
Avocado and Onion Salad
Avocado and Onion Salad
This looks like it is going to be a lame recipe. Avocado and onions. I must say that I was underwhelmed just hearing about the salad without even trying it. And this is the lesson to be learned…Within it’s simplicity a complexity of flavors so damn good, you’ll question yourself why were you questioning the recipe in the first place. The white onion gives a slight bite to the avocado while the acidity of the red wine vinegar cuts through the richness.The key is to use a ripe, but still firm avocado. If it’s too ripe, the salad will be mushy. Slice the avocado. Top with the thinly sliced white onion. Drizzle with the olive oil and red wine vinegar. A pinch of salt. Cracked black pepper. Barely 5 minutes of work. When eating the salad, make sure that there is a piece of onion with every bite of avocado.
Servings: 2
Ingredients
- 1 large avocado ripe, but still firm
- 1/8 cup white onion thinly sliced
- 1 tsp olive oil
- 1 tsp red wine vinegar
- pinch sea salt
- cracked black pepper
Instructions
- Thinly slice the avocado.
- Top with the white onion. Drizzle the olive oil and red wine vinegar over. Give it a pinch of salt and fresh cracked black pepper.
Casamiento (Honduran Red Beans and Rice)
Casamiento (Honduran Red Beans and Rice)
Red beans and rice is a popular side dish served in just about every home in Honduras. What’s different about this bean and rice dish is that the red beans aren’t kidney beans. They are a particular type of red bean called silk beans. You can usually find them in the Latin section of the grocery store labeled as Salvadoran or Central American beans. They are smaller than a kidney bean, darker, and smoother in texture.
Ingredients
- 2 tbsp vegetable oil
- 1 green bell pepper diced
- 1/2 medium onion diced
- 1 1/2 cups bean broth
- 2 cups basmati rice cooked
- 1 1/2 cups dry red beans cooked; bean broth saved
- salt to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions and green pepper for 8 minutes.
- Stir in the rice. Fry for 2 minutes.
- Pour in the bean broth and beans. Season with salt. Reduce the heat to medium low and simmer for 10 minutes until all of the liquid has been absorbed.
