It has been almost two years since I started learning to cook, and I have been working on it for a long time... Today I tried the Burrito Bowl for the first time, a good choice on Manhattan's hot list for office workers. Chipotle, a Mexican restaurant (translated in Spanish as "little pepper")
I usually do a good nutritional analysis before making each dish to decide whether it should take so much time to cook it. Develop this "time-consuming" bad habit through nutrition courses and books. So I can't help but also analyze the nutrition of this Mexican salad rice. Mexico is in the tropics and is rich in various tropical vegetables and peppers.
Therefore, vegetables have become indispensable ingredients in this dish. Lycopene and vitamin C from tomatoes both help the body's metabolism. Girls who like white are a good choice for whitening. Secondly, the vitamin E and dietary fiber given by sweet corn have a good effect on weight loss groups. If you are a vegetarian, black beans are a superior choice. Black beans are a cheap and effective way to maintain internal organs and are the best substitute for animal protein (forvegan).
But friends who don't like to eat coriander may have to save out the coriander, but I believe it is also very original.
Mexico salad
Recipe Recommendations
- tomatoes five
- onion one
- rice appropriate amount
- coriander appropriate amount
- lime a
- garlic appropriate amount
- sweet corn appropriate amount
- slightly spicy
- other
- an hour
- ordinary
Steps for Mexico salad
1
All the raw materials for making SalsaSauce, the soul of this dish lies in this Mexican salsa sauce
2
Cut the tomatoes and onions into diced slices, and cut the peppers into tints smaller than the tomatoes. Cut the coriander into the ground. Put them in a large container in turn
3
Marinate the chicken breast, mix the minced garlic, lime juice, olive oil, paprika powder, and minced coriander into a bacon sauce
4
Put the chicken breast and sauce in a fresh-keeping bag for better flavor and easier storage
5
Marinate the salsa for a while, and we can start adding lime juice. I am used to using lime to get juice (because it is fresher). The trick is to use a fork to loosen the structure of the lime, and then scrape the juice out clockwise.
6
Black beans need to be soaked for a few hours and then added with water. salt. Boil black beans in oil for about half an hour
7
Steam the corn kernels under water for ten minutes. The corn kernels can be cut directly from fresh corn
8
It takes at least two hours to marinate the chicken breast to make the chicken more flavorful. Warm the oven to 240F and bake for about 20 to 25 minutes.
9
The steamed rice is still lime juice and coriander
10
The roasted chicken is filled with the aroma of lime, and its smell is really different from Asian food. There is a fragrance of a vegetable garden
11
Put all the ingredients together and add coriander rice. If you like, you can serve it with red wine.PS: Red wine is very harmonious with this nutritious and healthy meal ~~ I hope everyone likes it