Cheese, peas and water, decorate with parsley
This mayonnaise rice is made with the traditional preparation of Mexican rice, but once cold you give it an extra special touch with mayonnaise.
- 4 cups of water
- 1/4 onions
- 1 garlic
- enough of salt
- enough vegetable oil
- 2 cups of rice, previously rinsed in lukewarm water and drained
- 1 cup carrot, cubed
- 1 cup pea
- 1 cup of Mayonnaise with avocado oil
- 1 cup manchego cheese, grated
- to taste of parsley, chopped, to decorate
Blend the water, onion, garlic and salt.
Heat a saucepan over high heat, pour in vegetable oil and fry the rice for 3 minutes or until lightly golden.
Add what you blended and cover. When the water boils, lower the temperature, add the vegetables and continue cooking for approximately 15 minutes.
Once cooked, remove from heat and cool.
In a bowl, mix the rice, almost all the Manchego cheese and Mayonnaise with avocado oil.
In an oven-safe pan, 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 rice with hot mayonnaise and decorate with parsley.