English
Rice with green mojo
served with sautéed cherry tomatoes, onion, corn and olives
If you're a big fan of cooking, you have probably heard of the typical Canarian 'mojos'. They're famous for their powerful flavour and aroma due to a fantastic blend of spices.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
celery, soya
Utensils:
(Hand) blender
Ingredients
White round rice
Green bell pepper
Red onion
Garlic
Kale
Fresh parsley
Dried oregano
Ground cumin
Cherry tomatoes
Black olives
Cooked corn
Vegetable broth
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2602
622
5
1
130
7
8
15
0
306
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Dissolve the broth in 400ml of boiling water. For the green mojo: remove the stem of the kale leaves and chop them. Finely chop the bell pepper, 1/4 of the onion, the garlic and the parsley. Heat 1 tablespoon of olive oil in a pan and cook the vegetables for 5 minutes with some salt to taste. Add the parsley, oregano, cumin powder and 2 tablespoons of water, and once the water has completely evaporated, remove the pan from the heat.
2.
Place the stir-fried vegetables in a mixing jar and blend it with a hand blender to a smooth, green paste. Heat 1 tablespoon of olive oil in a medium-size pot and sauté the green mojo for a few seconds. Add the rice and hot broth. Let it cook over low heat for 15 minutes, while stirring occasionally, until the rice is ready.
3.
For the garnish: cut the remaining 1/4 of the onion into slices. Chop the black olives and cut the cherry tomatoes in half. Heat 1 tablespoon of olive oil in a pan and sauté the onion for 2 minutes until tender. Add the cherry tomatoes, olives and corn, and cook everything for 3 minutes. Season to taste.
4.