Arroz verde

Serve this irresistible spicy loaded Nacho Cheese Bites: a combination of crunchy Nacho Cheese Bites, creamy avocado and cucumber cubes, spicy jalapeño slices, sour cream and a spicy hot sauce. Top it off with crumbled tortilla chips and fresh spring onion for a feast of flavours and textures! A spicy autumn dish!

Preparation method

1 Make the green puree

Put the ingredients for the arroz verde, except the basmati rice and water, in a food processor and grind to a puree. Add a small splash of water to bring it all together.

2 Make the arroz verde

Heat olive oil in a thick-bottomed pan over medium-high heat. Fry the rice for 2-3 minutes until it starts to smell. Add the green puree, the water and salt. Bring to the boil, reduce the heat to low and put the lid on the pan. Taste to see if the rice is cooked when the water is absorbed. Turn off the heat when the rice is done.

3 Prepare the corn cobs

Pre-cook the corn cobs for 5-6 minutes in plenty of boiling water. Heat the grill (pan) over medium-high heat and grease the corn cob with butter. Grill the corn cob for about 10-15 minutes until tender. Turn the corn cob regularly. Remove from the pan and cut the corn cob in half. Sprinkle with smoked paprika and season with salt.

4 Make the tomato salsa

Then mix the ingredients for the tomato salsa and season with salt. Cut the other half of the lime into wedges. Set aside.

5 Prepare the nacho cheese bites

Then bake the Nacho Cheese Bites in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.

6 Clear the plates

Divide the rice, Nacho Cheese Bites and corn on the plates. Garnish with parsley and serve immediately with sour cream, a lime wedge and tomato salsa.

Supplies

For 4 servings

  • 20 Nacho Cheese Bites
  • 2 corn cobs
  • 25g butter
  • ½tl smoked paprika
  • ½ lime, for serving
  • Sour cream, for serving
  • Parsley, for garnishing
  • Salt and pepper

For the arroz verde

  • 300g basmati rice, washed
  • 3 cloves of garlic
  • 1 jalapeño
  • ½ red onion
  • 450ml water
  • 35g coriander
  • 35g parsley
  • 2 tbsp olive oil
  • 1tl ground cumin seeds

For the quick tomato salsa

  • 3 tomatoes, diced into small pieces
  • ½ red onion, chopped
  • ½ lime, the juice
  • 5g coriander, finely chopped

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