Professional China melamine serving bowl Export to Congo

FAQ: 1.Q: Where is your factory located? How can I visit there? A: Our factory is located in Guangdong province, China. Warmly welcome to visit us! 2.Q: What is the material of your products? A: The material is melamine.  3.Q: How can I get some samples? A: We can send the samples by Express/DHL/FedEx/UPS etc. 4.Q: How does your company do regarding quality control? A: We have a very strict QC system. Our inspectors have been closely monitoring the production process from the selection of raw materials to the final step of the finished products. 5.Q: Can you print our logo on the product & packing? A: Yes, We can print your logo on our products.

Mexican Red Rice (Arroz Rojo)
INGREDIENTS
1 cup long grain rice
1 small onion, 1/4 of it left whole, 3/4 of it diced
2 plum tomatoes, one whole, one diced
1 clove garlic
1 1/4 cup water or broth
1 small carrot, diced
1/3 cup zucchini, diced
1/3 cup peas
2 tablespoons olive oil, butter or lard
1 bay leaf
1/4 teaspoon Mexican oregano
1/2-3/4 teaspoon sea salt
1 bullion cube (optional, if using reduce salt)
Cilantro or green onion to garnish (optional)

DIRECTIONS
Rinse your rice until the water runs clear. Drain thoroughly. Meanwhile blend together the whole slice of onion, the whole tomato, the garlic and water or broth (and bullion if using), until liquid. Set aside.

Place a medium sized saucepan, with a tight fitting lid, over medium heat and sauté the rice and diced onion, stirring continually, until the rice begins to color, about 8 minutes. Add in the chopped tomato, diced carrot, zucchini, peas, spices and salt and continue to sauté for another 2 or 3 minutes. Pour in the contents of your blender and turn your heat to high. When the liquid comes to a boil cover your pan, reduce heat to low and cook undisturbed for 15-20 minutes (15 for long grain, 20 for short). DON’T PEEK. Without lifting the lid, remove the pan from the heat and allow it to rest another 10 minutes. Immediately lift the lid and gently fluff with a fork, or transfer rice to your serving dish, being careful not to break up the rice by over stirring. Garnish with cilantro or green onion or as I like to, with both.

Serves 2 as a main, 4 as a side.

If you’d like to make this healthier you can use brown rice. Increase the water or broth to 2 cups and increase the cooking time to 45 minutes followed by a 10 minute steam off the heat.

This rice is wonderful as a stuffing for burritos, red peppers, roasted chilies or warmed up for breakfast with a fried egg on top and a side of beans.

To reheat rice place it in a sauce pan with a tight fitting lid and add a tablespoon of water to it, cover and bring to temperature over low heat. It takes about 10 minutes.

This rice can be simplified by omitting the diced vegetables, but why would you want to do such a thing *blink*.

USEFUL ITEMS
Camper flatware: http://goo.gl/o9CRNT
My favorite blender: http://goo.gl/d3E9Uv
Composite cutting board 6×8”: http://goo.gl/S5b40K
My chef’s knife: http://goo.gl/KZbCkP
My ‘camper’ knife: http://goo.gl/n9xjqA
Not paper ‘paper’ plates: http://goo.gl/mkqoSm
French blue melamine bowls: http://goo.gl/c6zsgf
Camper stockpot: http://goo.gl/bHnnRJ
Tortilla warmer: http://goo.gl/EgixqK
Cast iron tortilla press: http://goo.gl/lavNd9
Talavera Platter: http://goo.gl/pI6snn
Lime squeezer: http://goo.gl/FNd8G6

BOOKS ON MEXICAN CUISINE
Diane Kennedy Mexican Cooking: http://goo.gl/n51PKj
Rick Bayless: http://goo.gl/uGxRRt, http://goo.gl/UHY6KH
Oaxaca al Gusto: An Infinite Gastronomy: http://goo.gl/9umznt
Encarnacion’s Kitchen: Mexican Recipes from Nineteenth-Century California, Selections from Encarnación Pinedo’s El Cocinero Español: http://goo.gl/2kmLNz

HELPFUL LINKS
Chile 101: http://youtu.be/KMoC-3hWfN8
Salsa Roja, AKA Magic Sauce: http://youtu.be/Lep66K8KOEQ
Authentic Mexican Frijoles: https://www.youtube.com/watch?v=6rW2R2sk83Y
For more Fresh P: http://goo.gl/md68WT
To Subscribe to Fresh Princess: http://goo.gl/3tcyil