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Tex Mex Rice Dish

Paella, but better! This is the best way to describe this recipe. A delicious warming Tex Mex rice dish. You are going to enjoy this!

Ingredients for 4 people:

  • 250 g paella or risotto rice

  • 1 large onion, finely chopped

  • 2 cloves garlic pressed

  • 2 red peppers

  • 3 tablespoons Spicy Bullet

  • small can of chickpeas

  • 750 ml vegetable broth from tablet

  • 50 grams fresh frozen peas

  • 150 g asparagus chopped into pieces

  • 1 tablespoon finely chopped parsley

  • 400 g chicken breast with Wild Mustang

  • (or 400 g large peeled shrimp with Cajun Dynamite)

  • wok for the BBQ

Let's get to work!

  1. Turn on your BBQ and let it heat to 200 degrees celsius. You are going to work with direct heat.

  2. Place the wok on the grid and fry the onion until it becomes glassy and then add the garlic and the peppers and the drained chickpeas.

  3. Add the rice and stir the grains for 1 minute. Then pour in all the hot broth at once and bring it to a boil.

  1. Now bake next to the wok the chopped chicken breast with Wild Mustang or the large shrimp with Cajun Dynamite. Bake in it for 10-15 minutes and then set aside

  2. Temper the heat as the broth boils and let the rice simmer uncovered for 10 minutes. Stir gently once or twice.

  3. Add the peas, asparagus, parsley (hold back a little bit before garnishing), the Spicy Bullet herbs. Shake the dish in the pan and let it simmer for another 10 - 15 minutes until the rice is cooked. Add the chicken or shrimp to the dish 5 minutes before the end.

  4. The Tex Mex Rice Dish is ready when all the liquid is absorbed and a fantastic smell of lightly fried rice rises from it. Remove the pan from the heat and cover it with a tea towel and let it rest for another 5 minutes. Garnish with some parsley, some lemon slices and a tomato cut into wedges.

Enjoy your ass off!

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