Ingredients for 4-6 servings:

1/4 Lb Langostinos 10 o 12 con la cabeza, sin vena

3 tablespoons

Oil

1/2 cucharada Albahaca

3 cups

Thinly sliced onions

1/2 cucharada de Aceite de ajonjoli oscuro

2 cups

Rice

1/2 cucharada de Cúrcuma

1½ teaspoons

Salt

caldo

4 cups

Chicken stock or water and ½ chicken bouillon cube

  1. 3 tablespoons oil

  2. 3 cups thinly sliced onions

  3. 2 cups rice

  4. 1½ teaspoons salt

  5. 4 cups chicken stock or water and ½ chicken bouillon cube


Instructions:

  1. In a medium pot over medium heat, sauté the onion in the oil. Cook for 20 to 25 minutes until the onion has turned golden brown.

    Nandas Onion Rice step1
  2. Add the rice, salt, chicken bouillon cube, and sauté 1 minute.

    Nandas Onion Rice step2
  3. Add 4 cups of water, stir, and bring to a boil. Cook for 15 minutes, or until you see the rice very close to the surface of the water. Decrease the heat to low, cover, and cook for 20 minutes more.

    Nandas Onion Rice step3
  4. Serve.

    Nandas Onion Rice step4





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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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