Rice a la jardinero

Step-by-step recipe

Step 1:

Finely chop the onion, pour vegetable oil into a saucepan, add the onion, salt, crushed garlic, ground cumin, and turmeric. Fry, stirring.

Step 2:

Add white rice to the pan and stir.

Step 3:

Pour in chicken broth and stir.

Step 4:

Add the kernels of one ear of corn, bring to a boil, cover and simmer for 12 minutes.

Step 5:

Add diced carrots and peas, cover and cook for another 8 minutes.

Step 6:

Stir, add finely diced bell pepper, stir again, turn off the stove and let stand.

Step 7:

Place chicken legs in a bowl, add salt, pepper and rub with spices.

Step 8:

Add garlic cloves and stir again.

Step 9:

Pour in oil and stir.

Step 10:

Pour oil into a frying pan and fry the legs on both sides.

Step 11:

Place the julienned onion, freshly chopped hot pepper, cilantro or culantro into a bowl, season with salt and pepper, add lemon juice and stir.

Step 12:

Serve rice with chicken, prepared salad and hot sauce.

Cooking tips

Cook the rice in a heavy-bottomed saucepan or a sauté pan designed for frying and boiling.

Place the ingredients in the correct order so that they cook at the same time.