Ingredients
| Arroz blanco | |
| 30 g | Rice, uncooked |
| 10 ml | Rapeseed oil |
| 5 g | Onions, fresh |
| 0.2 g | Garlic, fresh |
| 0.2 g | Parsley leaves, fresh |
| Ensalada de pepinos | |
| 100 g | Cucumbers, fresh |
| 50 g | Tomatoes, red, fresh |
| 5 g | Onions, fresh |
| 10 g | Lemons, fresh |
| 5 ml | Vinegar |
| 0.2 g | Pepper |
| Pan de sal (Mexican roll – French style) | |
| 35 g | Bolillo rolls |
| Fresh Fruit | |
| 100 g | Mango, fresh |
Cooking Instructions
Arroz blanco (Rice)
Put the rapeseed oil into a large saucepan and heat for a few seconds. Add the chopped
onions, garlic, and rice. Fry gently, stirring for about 4 minutes. Add hot water and herbs.
Stir well and bring to the boil. Simmer for 15 to 20 minutes, until the rice is soft and the
water has been absorbed. Sprinkle with parsley leaves.
Ensalada de pepinos (Cucumber salad)
Cut the cucumber, tomatoes and onions. Put the vegetables in a bowl. Season it with olive
oil, vinegar, pepper and fresh lemon.
General information
| Difficulty: | 2 of 5 |
Nutritional Information
| 415 kcal | Energy |
| 7.9 g | Protein |
| 134 mg | Phosphate |
| 247 mg | Sodium |
| 560 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |