Mexican Rice 

Mexican rice.

I have already shared a Mexican green rice recipe here. Its a different and easy recipe. Perfect one pot meal for a lazy day  😀

This week’s our #Foodiemonday #bloghop theme is Mexican cuisine.


Sometimes bloghop challenge take me out of my comfort zone 😀 But it teaches me a lot.
This time I have Googled for it. And loved the recipe video of celebrity chef Sanjeev Kapoor. I am sharing the link here for you.

Recipe is very easy. Used less spices yet delicious. You can use left over rice too. But there was no carrot and red bell pepper in my pantry. Ingredients never restrict me to make any dish 😀

 

So I have added a small capsicum for flavour. And I have boiled rajma/kidney beans so I used it. You can omit it and use any vegetables of your choice. If you have carrots and red  bell pepper then use it instead of tomatoes, capsicum and rajma/kidney beans.

 

I have made it for lunch and used remaining one small bowl for evening snack as a yummy Indian style shallow fried tikki or cutlets.


For the cutlets mash the rice with boiled and mashed 2 potatoes, 1 teaspoon grated ginger, 1 chopped green chilli, handful chopped coriander leaves, 1 teaspoon chaat masala,1/2 teaspoon Black pepper powder and salt to taste. You can use chopped onion too. Mix well. Give shape of your choice and roll the parties on rice flour. Coat evenly. Shallow fry with little oil on a nonstick pan.


Recipe 

Rice  – 3 cup boiled
Onion  – 2  large chopped
Garlic  – 6 cloves minced
Capsicum  – 1 small chopped
Tomato  – 2 large chopped
Tomato sauce  – 2 tablespoon
Red chilli sauce  – 1 tablespoon
Oregano or mixed herb  – 1 tablespoon
Red chilli powder  – 1 teaspoon
Cumin powder  – 1 teaspoon
Salt to taste
Rajma or kidney beans  – 1/2 cup overnight soaked
Frozen peas  – 1/2 cup

 


Method 

Boil the overnight soaked rajma/kidney bean with little salt. Drain and keep aside.If you don’t like it you can omit it.
Heat oil in a nonstick pan. Add the minced garlic, saute and add the onion. If you like more spicy add 1-2 chopped green chilli with it. saut till the onion becomes light brown.
Add chopped capsicum and tomatoes. Saute until the tomatoes becomes mushy. And dried up completely.
Now add rajma/kidney beans, peas, tomato sauce, red chilli sauce, cumin powder, chilli powder and oregano. Saute and add the rice and salt. Mix well.
Toss the rice and serve hot. Garnish with coriander leaves and eggs. I have used sliced hard boiled egg. You can use fried egg too.
For fried egg heat little oil in a nonstick pan. Break an egg carefully over it. Yolk should be intact. Now place the fried egg on the rice. Serve immediately.

Advertisements

Published by

Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

13 thoughts on “Mexican Rice ”

  1. Sujata, Mexican rice is a popular dish with our family. I love making it and also shredded cabbage (following Tarla Dalal’s recipe). You’re right that its a one pot meal and filling too. Lovely tikkis from leftover rice.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s