Breakfast Burrito - let's start the day healthily!

for 1 person

I've written a post about 10-grain rice. Perhaps eating rice or porridge for breakfast is not so appetizing. Lately I started to use the 10-grain rice (instead of potato or Mexican rice which is usually made with long grain white rice) for making breakfast burritos. It's simple, filling and yummy.

Part 1 - the what's:

1 piece tortilla

1 tbsp or more 10-Grain Rice

1 egg, beaten

1 tbsp water

1 or 2 slices cold cuts

1/2 tbsp cooking oil

green/spring onion (optional)

salt & pepper, to taste

Part 2 - the how's:

Heat up a small frying pan with cooking oil in it. While waiting, add water, salt & pepper to egg and mix well. Heat up a large frying pan to get it ready for warming up a tortilla. Once the small frying pan is ready, add egg mixture and fry. When egg is half way done, add rice and continue cooking until egg is done and rice is warm enough.

Once everything is ready including tortilla, put cold cuts on the tortilla and put the rice & egg on top of it. Roll tortilla to make it into a burrito. Serve!

Alternative 1: Use milk instead of water if preferred. This is basically scrambled eggs. Adding milk or water makes the eggs more fluffy instead of rubbery.

Alternative 2: Cut up the cold cuts and add to the rice & egg mixture when frying or heat it up separately.

Option: Add cheese or any additional ingredients as preferred. Please pay attention to how much can fit into a tortilla.

Pico de Gallo - very versatile!

Both pico de gallo and salsa are Mexican side dishes. However pico de gallo is often mistakenly called salsa. The basic difference is that pico de gallo is chunky and not blended. It can be used as a garnish for grilled steaks, a side dish for BBQ, a dip for tortilla chips, a topping for tacos, and be added into burritos. Mixing a few tablespoons of it into some mashed avocado, you have guacamole! Mmmh...

4-6 tomatos, diced
yellow onion, diced
cilantro, chopped
1/2-2 serrano or jalapeño chillies, seeded for less spicy and finely chopped
1-2 lemon or lime
salt

Note: I prefer to use roma tomato, because I think it tastes more flovarful.

Adobo Chicken - a yummy Mexican BBQ dish: It's barbecue season! Let's BBQ! - part 3

In case you think chicken wings are a bit too fattening, here is one with chicken breasts!

Part 1 - marinade:

4 chicken breasts (2 pairs)
1 cup (250 ml or 8 fl oz) orange juice
2 tbsp vegetable oil
0.5 tbsp white vinegar, just the simple plain vinegar that's clear in color.
0.5 tbsp achiote seeds
1 tsp basil
1 tsp cinnamon powder
0.5 tsp cayenne pepper
0.5 tsp black pepper
0.5 tsp salt
1 garlic clove, minced

Slice the thick area of the chicken breasts in half to make thinner pieces. Mix the above in a medium size bowl and then place the chicken breasts in it. Marinade for 2-6 hrs.

Part 2 - cooking:
Barbecue! Once done, slice into stripes and serve!