Do you like Mexican cuisine? Personally, it’s not my favorite, but once in a while, it’s pretty good. … As long as beans and tortillas are not part of the equation! There are far too many proteins in these foods for phenylketonurics.
But, it turns out that my girlfriend (let’s call her ~M) made me discover a recipe of particularly succulent rice whose taste is very close to the Mexican flavors! It is therefore with pleasure that I share with you this excellent recipe (under ~M’s supervision, of course).
- Short grain rice Cambrooke
- Red peppers
- Red onion
- Garlic minced
- Campbell canned soup with peppers and tomatoes for sale in any good grocery store
- Salt and pepper
The preparation is very simple. First cook your Cambrooke short-grain rice and put it aside once it’s ready. Finely chop the red onion and red peppers and sauté it gently in a frying pan with the minced garlic. Add a can of Campbell’s Pepper and tomates canned soup, as well as the equivalent of a water cane to dilute. Bring the sauce to a boil, stirring occasionally, then pour the mixture over the Cambrooke rice. Season with salt and pepper to taste.
There you go! I recommend you simmer a few minutes before enjoying. Want to add a touch of intensity to your Mexican meal? Do not hesitate to sprinkle with cayenne pepper or add hot peppers.
Do not hesitate to tell me what you thought of this recipe on my Facebook page!