Our Arroz Chaufa is a satisfying meal made mostly of kitchen staples: fluffy Mahatma® White Rice, creamy scrambled eggs, and flavorful vegetables – along with common spices and sauces – make for an irresistibly delicious dish!
In medium saucepan, prepare rice according to package directions; set aside.
Meanwhile, heat 1 1/2 tbsp oil in large skillet set over medium heat; cook eggs, stirring, for 3 to 5 minutes or until set and scrambled. Transfer eggs to plate.
Wipe out skillet; heat remaining oil in skillet set over medium heat. Add chicken, 1 1/2 tsp salt and 1 1/2 tsp pepper; cook for 8 to 10 minutes or until starting to brown. Remove from skillet and set aside. Add bell pepper, onion, garlic, ginger and remaining salt and pepper; cook for 8 to 10 minutes or until vegetables are tender. Stir in 1/2 cup green onions.
Whisk together soy sauce, sesame oil, cumin and sugar. Add cooked rice, chicken and soy sauce mixture to skillet; cook, stirring occasionally, for about 5 minutes or until well combined and heated through. Stir in scrambled eggs. Sprinkle with remaining green onions.
For those who love spice, add a touch of aji amarillo paste for some extra heat!
Can’t get enough Peruvian cuisine? Us either! With African, Chinese, and Caribbean influences, it’s no wonder that Peru is known for their gastronomy! The best part? Many of the classic dishes are made with kitchen staples!
If you’re planning to prepare more plates, consider any of these traditional dishes with rice. In fact, Peruvian cuisine has mastered the art of Reheating Leftover Rice. Unless properly stored, all grains – it’s not a matter of jasmine vs basmati rice – can dry out; however, fried rice is a way to revitalize rice! A practice brought from the Chinese. Another method of reinventing rice is the ever-satisfying Tacu Tacu.
A little goes a lot way when it comes to ginger. While you only need a small amount for this recipe, it’s definitely an ingredient you want to have on hand.
– Buy: Reach for a firm ginger root — if it’s dry or rubbery, put it right back.
– Prep: Rinse off the root and wipe it dry.
– Peel: This step is optional; as it has a lot of flavor, some swear by leaving it. Instead of using a peeling, use a spoon (as if you’re scooping ice cream). Older roots will have a tougher skin, but the biggest complaint is aesthetic, second to possible texture preferences. When it comes to grating, neither of those are real concerns.
– Grate: It’s time to get grating! With a microplane or the fine side of a cheese grater, go against the grain of the fibers in the ginger.
– Store: If you get carried away with the grating, don’t let them go to waste! You can freeze grated, sliced, or whole ginger.
With a strong, peppery flavor, green onions – also known as scallions – are similar in taste to white or yellow onions. The white bottom part of a scallion stays straight; in contrast, spring onions produce bulbs once they mature. The flavor is comparable with sweet onions. Though the flavors may be similar, the intensity does vary. Spring onions have a sharper taste. While sauteing mellows the flavor, it’s better to stick to scallions as the garnish may be overwhelming.
For another great Latin American inspired dish, check out this recipe for Mexican Rice. Or head to the Mediterranean by preparing one of our paella recipes. No matter what you settle on, you’ll need the best arroz con leche recipe – serve your guests a sweet treat that will keep them satisfied!