Rice with vegetables in Tabasco sauce, herbs and fried bacon
4 servings
50 minutes
Rice with vegetables in Tabasco sauce, herbs, and crispy bacon is a dish with a vibrant Mexican character. The heat of Tabasco reveals the depth of flavor, turning soft rice and vegetables into a spicy delight. The recipe's roots can be found in traditional Mexican cuisine where juicy vegetables, spices, and meat intertwine harmoniously. Crispy bacon adds richness to the dish while fresh herbs refresh the taste and enhance its aroma. It's an ideal option for spice lovers that can be served as a standalone dish or side. The rice absorbs the rich aromas of spices creating an unforgettable gastronomic composition. Easy to prepare yet truly impressive, this recipe is perfect for a cozy dinner with hints of Mexican passion.
1
First, let's boil the rice until cooked (I boiled the packaged rice according to the instructions for 20 minutes).
- Rice: 100 g
2
Now let's move on to the vegetables. Cut half of the zucchini into circles, then into strips of 5 mm, peel the carrot (I have two young, small ones), also cut into not wide and not thick strips, as well as the green pepper. Next, we cut the mushrooms.
- Courgette: 1 g
- Carrot: 1 g
- Fresh button mushrooms: 12 pieces
- Green bell pepper: 1 piece
3
Let's start with the bacon (I have smoked). Cut each strip into 2 lengthwise and 4 equal pieces crosswise. Place in a pan and fry without oil. Once the bacon is browned and has a slight crust, transfer to a separate plate. Do not wash the pan afterwards!
- Smoked bacon: 15 pieces
4
Add a tablespoon of butter, 4 tablespoons of sunflower or olive oil, as you prefer (increase the amount of vegetable oil if needed).
- Butter: 1 tablespoon
- Sunflower oil: 3 tablespoons
5
First, sauté the carrots for 30 seconds, then sauté the zucchini and mushrooms for about 5 minutes, add chopped green pepper and sauté for 2 minutes, then add Tabasco sauce (you can add more depending on how spicy you like it), half a teaspoon of ginger, and a tablespoon of dried basil (again, depending on preference), season with salt and pepper. Now cook this mixture for 8-10 minutes.
- Carrot: 1 g
- Courgette: 1 g
- Fresh button mushrooms: 12 pieces
- Green bell pepper: 1 piece
- Tabasco original red pepper sauce: 2 teaspoons
- Ground ginger: 0.5 teaspoon
- Dried basil: to taste
- Ground black pepper: to taste
6
We mix the cooked vegetables with rice, then finely chop the parsley and green onion, and add them to the dish. We stir.
- Parsley: to taste
- Spring onion: to taste
