Mexican Rice

30-minutes
Prep: 15-20 minutes | Cook: 15-20 minutes | Servings: 2

Ingredients

For Mexican masala

1 ½ tbsp Cumin seeds, जीरा

¾ tbsp Coriander seeds, धनिया के बीज

1 tbsp Oregano, ऑरेगैनो

Salt to taste, नमक स्वादअनुसार

1 tbsp Red chilli powder, लाल मिर्च पाउडर

 

For Salsa

4 medium size Tomato, puree, टमाटर प्यूरी

1 big size Onion, chopped, प्याज

2 Green chilli, chopped, हरी मिर्च

3 tbsp Coriander leaves with tender stem, chopped, धनिया के पत्ते

Salt to taste, नमक स्वादअनुसार

½ tbsp Lemon juice, नींबू का रस

 

For Nachos

1 cup Wheat dough, गेहूं का आटा

½ cup Corn flour, मकई का आटा

1 tbsp Prepared mexican masala, मैक्सिकन मसाला

Oil for shallow frying,  तेल

 

For mexican rice

1 tbsp Oil,  तेल

2 Garlic cloves, finely chopped, लहसुन

1 medium Onion, chopped,  प्याज

¼ cup Corn kernels, blanched, मकई के दाने

¼ cup Carrot, peeled, chopped, गाजर

¼ cup Capsicum, chopped, शिमलामिर्च

1 Green chilli, chopped, हरी मिर्च

¼ cup Kidney beans, boiled, राजमा

¼ cup Black Eyed Beans, boiled, लोबिया

½ cup Tomato puree, टमाटर प्यूरी

3 tbsp Prepared mexican masala, मैक्सिकन मसाला

2 cup cooked Rice, पके हुए चावल

¼ cup Tomato, chopped, टमाटर

Salt to taste, नमक स्वादअनुसार

 

2 tbsp Coriander leaves, finely  chopped, धनिया के पत्ते

 

For Garnish

fried Nachos, crushed, तला हुआ नाचोस

Cheese, grated, चीज़

Coriander sprig, धनिया

 

Process

For Mexican masala

  • In a pan, add cumin seeds, coriander seeds and dry roast them well.
  • Transfer it into a plate, add oregano and transfer this mixture into the grinder jar, add salt to taste and grind it into fine powder.
  • Transfer this into a bowl, add red chilli powder, mix it well and keep it aside for future use.

For Salsa

  • In a grinder jar, add tomatoes and grind into a smooth puree.
  • Transfer half of the puree into the bowl and keep half for future use.
  • Add chopped onion, green chilli, coriander leaves with stem, salt to taste and lemon juice mix it well.

For Nachos

  • In a bowl, take wheat dough, add corn flour, prepare mexican masala and knead it well.
  • Roll it with a rolling pin in round shape.
  • Heat a pan, roast the nachos on medium heat and cut it into small triangle shapes.
  • Heat oil in a deep pan, fry the nachos until crisp and golden in color.
  • Remove it on a absorben paper.

For mexican rice

  • Heat oil in a kadai, add chopped garlic, onion and saute well.
  • Add corn kernels, carrot, capsicum, green chilli and saute well.
  • Add boiled kidney beans, black eyed beans and saute for 2 minutes. Keep the vegetables chunky.
  • Add remaining tomato puree and prepare mexican masala and mix well.
  • Add cooked rice and mix everything well.
  • At the end add chopped tomato, salt to taste and coriander leaves and toss it well.
  • Garnish it with some salsa on top, fried crushed nachos and grated cheese on top with coriander sprig.
  • Serve hot mexican rice.

 

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