TORTILLA WITH MEXICAN RICE BY CHEF ALEXANDROS PAPANDREOU
PRINTMATERIALS:
1 pack Agrino Quick Deli Mexican Rice
4 large tortillas
4 tbsps olive oil
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
4 tbps white wine
For the avocado sauce:
2 avocados
Juice of 1 lime
1 spring onion, chopped
2 tbsps olive oil
2 tbsps cilantro
Salt
Freshly ground pepper
METHOD OF PREPARATION:
We cut the bell peppers into strips and chop the spring onion.
We heat a non-stick frying pan over high heat and add the olive oil. We sauté the peppers for 2-3 minutes and season to taste with salt and pepper. We add the wine, let it simmer for about a minute and then remove the pan from the heat.
Avocado sauce: we cut the avocados into small pieces, place them in a bowl and puree them with a fork. We add the lime juice, the olive oil, the chopped spring onion, the cilantro, salt and pepper and stir well.
We lightly squeeze the package with our fingers, from top to bottom, in order to separate the rice.
We cut the package at one end, for about 2cm and place it in the microwave at 750W for 2 minutes, to heat the rice.
Tortilla wrapping: on each tortilla we spread the same quantity of ingredients in the following order: avocado sauce, Mexican rice, sautéed bell peppers.
We wrap the tortilla and cut in in half before serving.
