This mayonnaise rice is made with the traditional Mexican rice preparation, but once cooled, you give it an extra special touch with mayonnaise. This preparation is perfect to make with leftover rice that you want to give a flavor twist.
2 cups rice, previously rinsed in warm water and drained
1 cup carrot, in cubes
1 cup peas
1 cup McCormick® Balance Mayonnaise with Avocado Oil
1 cup Manchego cheese, grated
parsley, chopped, for garnish
Preparation
20 mins
25 mins
Low
Blend the water, onion, garlic, and salt. Set aside.
Heat a pot over high heat, pour in vegetable oil, and sauté the rice for 3 minutes or until lightly browned. Add what you blended and cover. When the water boils, reduce the temperature, add the vegetables, and continue cooking for about 15 minutes.
Once cooked, remove from heat and cool.
In a bowl, mix the rice, almost all the Manchego cheese, and McCormick® Balance Mayonnaise with avocado oil.
In an oven-safe mold, add the reserved cheese and bake the mayonnaise rice at 200 °C for 5 minutes or until the top layer is lightly browned.
Serve the mayonnaise rice hot and garnish with parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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