Mexican mix
Description
I've been using this recipe for many years. You can buy different types of mixes in stores, so the choice is varied. To make the dish more nutritious and filling, especially if you're planning to serve it to a man, I recommend adding a meat component (as I did). In addition, I also added mushrooms and bell pepper.
Instructions
- 1
Step 1
1. I wash and clean the mushrooms (you can use any kind), then slice them into thin pieces.
- 2
Step 2
2. Heat a frying pan with vegetable oil and sauté the mushrooms in it until cooked.
- 3
Step 3
3. Wash and dry the fillet, then cut it into small pieces.
- 4
Step 4
4. I transfer the mushrooms, wipe the pan, then pour in vegetable oil again. I add the fillet, season with salt and pepper to taste, and fry until cooked through.
- 5
Step 5
5. Peel and rinse the onion, then chop it finely into small cubes.
- 6
Step 6
6. Fry the chopped onion until golden brown.
- 7
Step 7
7. Peel and wash the carrot, then grate it on a coarse grater.
- 8
Step 8
8. To the golden onion, add the chopped carrots, mix and sauté until soft.
- 9
Step 9
9. My pepper is frozen; I add it directly from the freezer to the pan.
- 10
Step 10
10. Mix everything well and add the Mexican spice blend.
- 11
Step 11
11. After a couple of minutes, I add the previously sautéed mushrooms to the pan.
- 12
Step 12
12. Stir the contents in the pan, pour in tomato juice (or tomato paste diluted with water, or freshly squeezed tomatoes with pulp), season with salt and pepper.
- 13
Step 13
13. Cover the pan with a lid and cook until all the vegetables are tender, then add the chicken fillet at the very end.
- 14
Step 14
14. I wash the dill, finely chop it, add it to the frying pan, and mix.
- 15
Step 15
15. Serve the finished dish on its own or as a side dish to meat, fish.