Mexican Bean Summer Rice

Mexican Bean Summer Rice

for 4 people

Materials:

1 cup of baldo rice

1.5 cups of hot water

1 piece of Arifoğlu Cardamom

3 tablespoons of olive oil

1 cup boiled Mexican Beans

1 cup of boiled corn

1 bunch sorrel

5-6 walnut kernels

1 teaspoon Arifoğlu Red Pepper

Preparation of:

Soak the rice in hot water with 1 teaspoon of salt and 1 teaspoon of lemon juice for 15 minutes. Take 1.5 cups of water in a small saucepan. Add Arifoglu Cardamom. Boil for 10 minutes. Drain the rice you have kept in water and wash it thoroughly under running water.

Heat the olive oil in a saucepan and fry the rice. Add 1 cup of cardamom water. After boiling for a few more minutes on medium heat, add salt, and close the lid of the pot. Turn the fire down too. Cook the rice until the water evaporates.

While the rice is cooking, complete the other preparations. For this, finely chop the sorrel. Grind the walnuts into powder. When the rice is cooked, remove it from the stove, when it cools down to room temperature, add all the remaining ingredients and mix. If you wish, sprinkle Arifoğlu Chili Pepper on it while serving.