Recipe of Rice Tamales

Ingredients

• 2 cups of cooked white rice
• 1 cup of chicken stock
• 2 cups of cooked and shredded chicken
• 1 chopped onion
• 2 minced garlic cloves
• 1 red bell pepper, chopped
• 1 cup of canned corn (sweet corn)
• 1 cup of peas
• 2 tablespoons of vegetable oil
• 1 tablespoon of cumin powder
• Salt and pepper to taste
• 12 dried corn husks for tamale

Directions

1. 1

   In a large skillet, heat the vegetable oil over medium heat. Add the onion, garlic and red pepper and cook until soft.

2. 2

   Add the corn and peas and cook for another 5 minutes.

3. 3

   Add the rice, chicken, and chicken stock. Mix well and cook for 10 more minutes. Add the cumin, salt and pepper to taste. Mix well.

4. 4

   Soak the corn husks in hot water for 30 minutes. Then, wring them out and dry them.

5. 5

   Take a corn leaf and place a large spoonful of the rice and chicken mixture in the center. Wrap the sheet into a bundle and tie with kitchen twine.

6. 6

   Place the tamales in a large tamale pot and add water to cover half of the tamales. Cook over medium heat for 1 hour and 30 minutes, or until the tamales are cooked.