Mexican cuisines is one of my favourite, as it has similarities to Indian cuisine,spicy and tangy, can be easily adapted to your everyday cooking as it offers many health benefits.
Being a South Indian, I love rice in any form . Sharing my version of Mexican rice with beans, inspired from Spanish rice "arroz rojo",a Mexican side dish made from white rice.
Preparation Time :25 min
Cooking time : 10 min
Serves : 4
Ingredients
- Long grain Rice _1 cup
- Red beans. _1/2 cup
- Tomatoes _5 nos,medium sized
- Onion. _1 Large, diced into cube
- Red Bell Pepper _1 medium Size,diced into cube
- Yellow Bell Pepper _1 medium Size,diced into cube
- Carrot _1 medium Size,diced into cube
- Garlic _6 flakes
- Green chillies _3-4
- Red chilly whole _3 large
- Olive oil _1 tbsp
- Salt _to taste
- Soak beans over night or for 8 to 10 hrs ,pressure cook the beans till it become soft.(I 've used Kashmiri rajma in this recipe)
- Wash and sock rice for 1/2 hrs. Drain the water and in a heavy bottom pan add 1/2 tsp olive oil and stir fry rice for about 2 min add water, salt to taste and cook rice .
- In a frying pan add 1/2 tsp olive oil, red chillies. Saute garlic, 1/4 cup chopped onion ,tomatoes(chopped) fry on high flame for about 6-7 minutes .Let it cool .Now grind into smooth paste and keep aside.
- Chop the vegetables.
In a pan add olive oil then add green chillies, rest of the onions saute for a while .
Add vegetables, stir frequently .Once the vegetables are cooked(vegetables should not be over cooked) add the tomato paste and cooked beans.
Add cooked rice mix well till it gets heated up.
Serve hot with Sour cream.
Comments
Post a Comment