Straight out of the freezer and into a pot, you can cook our Curcuma Rice Mexicana.
Do not de-freeze prior to cooking!
Our Barba Stathis Curcuma Rice Mexicana is a nutritious dish that cooks in minutes. It is an ideal side for meat, fish or poultry dishes, or can be served as a main course, as part of a balanced diet.
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MORE INFORMATION
| Per 100g | Per 150g (1 portion) | |
|---|---|---|
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| Energy | 397kj|95kcal | 596j|143kcal |
| Fat | 0.4g | 0.5g |
| of which saturated | 0.07g | 0.10g |
| Carbohydrates | 19.8g | 29.8g |
| of which sugars | 0.9g | 1.3g |
| Fibers | 1.9g | 2.9g |
| Proteins | 3.0g | 4.6g |
| Salt | 0.01g | 0.01g |
Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before
Curcuma rice, kidney beans, string beans, corn, red peppers, onions
Without defrosting, empty the contents into a deep-frying pan or cooking pot and brown them with 2 tablespoons of olive oil for 5 minutes on high heat. Add 1 ½ cups of water, and salt and pepper to taste. Simmer for about 15 minutes, while stirring and adding water as needed
