Sunday, 10 June 2012

82. Mexican rice

Vegetables and more vegetables

I have never had authentic Mexican rice, but have been cooking this one for years. Its an adaptation of a Tarla Dalal recipe. I find its a meal on its own as its loaded with vegetables. Serve it with potato crisps or nachos to add a bit of crunch. Instead of paprika I use normal red chilli powder. The tomato puree is freshly made at home or you can use  canned tomatoes. This recipe can be made with leftover rice. Its usually a great hit with guests and kids. To make it extra special for the kids I sometimes add a bit of tiny cheese cubes. 





MEXICAN RICE
6 to 8 servings

1 cup rice
½ tsp salt
3 cups water
1 tsp oil

2 cup shredded cabbage
1 cup shredded carrots
1 cup thinly sliced onion
1 cup finely chopped tomatoes
1 cup cooked red kidney beans
½ cup chopped fresh coriander
¼ cup finely chopped spring onion or chives
½ cup diced bell pepper, any colour
1 tsp dry oregano
½ cup thick tomato puree
1 tsp garlic paste
1 to 1¼ tsp salt
1to 2 tsps red chilli powder
2 tbsps oil

  1. Wash the rice. Boil the water with salt and 1 tsp oil. Add the rice and let it cook till its done. The grains should be separate. The amount of water required will depend on how old the rice is. I prefer to use a rice cooker.
  2. When the rice is done, remove it from the pan into a tray to let it cool. Use a fork to gently separate the grains.
  3. In the meantime prepare all the vegetables required.
  4. Heat oil in a pan. Saute the onions, garlic, carrots, cabbage and pepper for about 5 minutes. Add the chilli powder, salt, beans, oregano and tomato puree. Cook for 2 to 3 minutes. 
  5. Add the rice. Mix well and let it get a bit hot over medium or low flame. 
  6. Add the chopped tomatoes, spring onions and coriander. Mix well.
  7. Serve hot.
Tips :
  • I usually use fresh kidney beans which are readily available in Kenya. You can use tinned or dry kidney beans. If you are using dry beans, then soak them for 8 hours before cooking them.
  • Adjust the amount of red chilli powder according to your taste.
  • The tomato puree should be thick otherwise the rice will become soggy. Thicken the puree by cooking it for a while over medium or low heat.
  • To prepare for a party, cook the rice the previous day and keep it in the fridge. The next day you can add the vegetables and prepare it.
Sending this recipe for the following event:

DishItOut

Cooks Joy

Flavours of Mexico


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Thank you for stopping by. Your comments are valuable to me.

Sunday, 10 June 2012

82. Mexican rice

Vegetables and more vegetables

I have never had authentic Mexican rice, but have been cooking this one for years. Its an adaptation of a Tarla Dalal recipe. I find its a meal on its own as its loaded with vegetables. Serve it with potato crisps or nachos to add a bit of crunch. Instead of paprika I use normal red chilli powder. The tomato puree is freshly made at home or you can use  canned tomatoes. This recipe can be made with leftover rice. Its usually a great hit with guests and kids. To make it extra special for the kids I sometimes add a bit of tiny cheese cubes. 





MEXICAN RICE
6 to 8 servings

1 cup rice
½ tsp salt
3 cups water
1 tsp oil

2 cup shredded cabbage
1 cup shredded carrots
1 cup thinly sliced onion
1 cup finely chopped tomatoes
1 cup cooked red kidney beans
½ cup chopped fresh coriander
¼ cup finely chopped spring onion or chives
½ cup diced bell pepper, any colour
1 tsp dry oregano
½ cup thick tomato puree
1 tsp garlic paste
1 to 1¼ tsp salt
1to 2 tsps red chilli powder
2 tbsps oil

  1. Wash the rice. Boil the water with salt and 1 tsp oil. Add the rice and let it cook till its done. The grains should be separate. The amount of water required will depend on how old the rice is. I prefer to use a rice cooker.
  2. When the rice is done, remove it from the pan into a tray to let it cool. Use a fork to gently separate the grains.
  3. In the meantime prepare all the vegetables required.
  4. Heat oil in a pan. Saute the onions, garlic, carrots, cabbage and pepper for about 5 minutes. Add the chilli powder, salt, beans, oregano and tomato puree. Cook for 2 to 3 minutes. 
  5. Add the rice. Mix well and let it get a bit hot over medium or low flame. 
  6. Add the chopped tomatoes, spring onions and coriander. Mix well.
  7. Serve hot.
Tips :
  • I usually use fresh kidney beans which are readily available in Kenya. You can use tinned or dry kidney beans. If you are using dry beans, then soak them for 8 hours before cooking them.
  • Adjust the amount of red chilli powder according to your taste.
  • The tomato puree should be thick otherwise the rice will become soggy. Thicken the puree by cooking it for a while over medium or low heat.
  • To prepare for a party, cook the rice the previous day and keep it in the fridge. The next day you can add the vegetables and prepare it.
Sending this recipe for the following event:

DishItOut

Cooks Joy

Flavours of Mexico


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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.