MEXICAN RICE

                                               MEXICAN RICE

                                                              (Serves 4)

INGREDIENTS:

·      2 to 3 T Oil

·      1 cup Mexican Rice

·      4 Large Garlic Cloves, minced

·      2 medium size Onions or 1 ½ cup Onion, chopped

·      2-3 Green Chilies or as per taste, chopped

·      1 small Jalapeño pepper or as per taste, chopped

·      1 medium size Tomato or ½ cup Tomato, chopped

·      ½ cup to ¾ cup total, mixture of green, red, yellow, orange Bell Peppers

·      ½ cup Tomato Sauce, canned

·      ½ cup Salsa of your choice (I used chunky tomato salsa)

·      1 ½ tsp. Mexican Seasoning or as per taste

·      2 Pinch Kashmiri Red Chili Powder or 2 pinch Red chili Flakes

·      Salt as per taste

·      1 ½ cup Boiled Water or as needed for desire rice consistency

·      ¼ cup chopped scallions and cheddar cheese, for topping cooked rice

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LET’S COOK:

First Boil water on side.

Heat oil in a heavy bottom non-stick pan.

Once oil is hot, add rice and stir-fry until rice starts to clump together on medium low heat for 2 to 3 minutes.

Add minced garlic, chopped onion, chopped green chilies and jalapeno and stir-fry for 1 to 2 minutes.

Add chopped tomato, bell pepper and tomato sauce, salsa, Mexican seasoning, Kashmiri red chili powder, salt and boiled water and mix well and cook rice on medium heat and let it come to boil then reduce heat to low cover the pot and simmer for 20 to 25 minutes or until the rice absorbs all the liquid.

Serve hot Mexican rice as side dish with all Mexican dishes like tacos, enchiladas, quesadillas and many other Mexican dishes.

Mexican Rice can also be use for stuffing burritos, enchiladas etc.

Top Mexican rice with chopped scallion and cheese and serve.

Enjoy...Click on the link below to like my "RASOI" Page. 

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