Arroz Blanco | Mexican White Rice Recipe

Marinate the chicken with seasoning salt, ginger, and garlic.

Coat the marinated chicken in white flour with a little salt.

Shallow fry the chicken in oil until cooked.

Dice the carrots into small pieces.

Prepare a puree of onion, ginger, and garlic using a blender until fine.

Boil basmati rice in hot water until cooked, then drain and set aside in a sieve.

Fry the mixed sweet peppers in the pan for the sauce.

Add the onion, ginger, and garlic puree to the frying peppers.

Introduce the chicken stock into the rice with the ginger and onion puree.

Slice the jalapeno peppers for garnishing and add them to the rice.

Add green peas and diced carrots into the rice mixture.

Equipment Needed

Dietary