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Monday, March 14, 2016

Mexican Rice | Baked Cheese & Mince Mexican Rice

Mexican Rice | Baked Cheese & Mince Mexican Rice
Mexican Rice | Baked Cheese & Mince Mexican Rice


Mexican Rice | Baked Cheese & Mince Mexican Rice
Baked Cheese & Mince Mexican Rice 

I am updating this post today: 30/10/2017 by adding a video post of a vegetarian version of this Mexican Rice. Mexican Cuisine is almost similar to the Indian Cuisine with red chilies being a common ingredient. Mexican food is getting a lot of popularity in other countries too because of its colorful plating and a wide variety of vegetables that are included in the menu. 

In India if you are familiar with 'Makkai Ki Roti', you can find a similar bread called 'tortilla' in Mexico where corn is used as a major source of carbs. Tortilla is nothing but another version of 'roti'. 
The other basic ingredient found in Mexico is chili peppers which is again similar to Indian 'Degi Mirch'. By including lots of vegetables in any Mexican dish, this cuisine stands high in terms of health and nutrition. 

You can find more Mexican recipes on my blog as it happens to be my personal favorite. You can find some of the most healthiest wraps and rolls here and also not to forget the Mexican Style Stuffed Bell Peppers.
  
Vegetable Mexican Rice
Mexican Rice


Watch the video here 


Mexican Rice | Baked Cheese Mexican Rice


Mexican rice is a complete meal on its own with the goodness of vegetables, cheese, meat and rice all cooked in one single pot. Ideal dish for your weeknight dinner, when you crave for some rice which requires no curry or side dish.

Preparation time: 15 minutes
Rice soaking time: 30 minutes
Cooking time: 20 mins
Total time: 1 hour approx
1 cup = 250 ml capacity
Serves 4

Ingredients:

2 cups basmati rice
4 cups water (instead of water you can also use chicken stock or vegetable stock)
1 medium onion
2 ripe tomatoes peeled and chopped
4 cloves of garlic finely chopped
1 tablespoon chili powder (mild)
2 teaspoon cumin powder
1 teaspoon black pepper powder
1 teaspoon dried oregano
1 tablespoon tomato puree
1 red bell pepper chopped (capsicum)
1 green capsicum chopped
1 green chili chopped
1/2 cup chopped fresh coriander leaves
2 tablespoon white vinegar
Salt
5 tablespoon of cooking oil

For Baked Cheese Version: per serving
1/4 cup grated mozzarella cheese
2 tablespoon chopped green capsicum
2 tablespoon chopped red capsicum
1 teaspoon dried oregano
1 teaspoon dry red chili flakes
1 tablespoon olive oil

For garnishing Mexican Rice:
1/4 cup sour cream or cream cheese
1/4 cup chopped spring onion
1 fresh red chili chopped (optional)

Instructions:

1. Wash and soak the rice for 30 minutes.
2. Heat oil in a large saucepan, and fry chopped garlic. When the color changes slightly,  add  onion and 
saute till soft.
3. Keep frying onion along with chili powder, cumin powder, and black pepper powder for 1 minute.
4. Now add chopped tomatoes, tomato puree, dried oregano and green chilies. Fry till tomatoes are well cooked.
5. Add the measured 4 cups of water/chicken stock/vegetable stock, white vinegar, salt if needed and stir well. Place the lid and cook till water starts to boil.
6. Once the water starts to boil, add soaked rice, chopped capsicum red and green. Stir well, cover and cook on medium low heat for 10 minutes.
7. Finally, add chopped coriander leaves and cook further for 5 minutes or till all the moisture has dried up and rice is cooked well.
8. Serve hot by garnishing with sour cream, spring onion and red chilies.

For Baked Cheese Mexican Rice - Preheat oven to 250 degrees C. Spread the cooked Mexican rice in a flat baking dish. Sprinkle mozzarella cheese, chopped capsicum, dried oregano and dry red chili flakes. Drizzle some olive oil on top and bake for 15 minutes or till the cheese melts. Serve Hot.



Here is the meat version of the Mexican rice where you can even add boneless chicken pieces instead of meat mince. 
Meat Mexican Rice
Meat Mexican Rice

Baked Cheese & Mince Mexican Rice
Baked Cheese & Mince Mexican Rice

Mexican Rice with Meat | Baked Cheese and Mince Mexican Rice


Mexican rice is a complete meal on its own with the goodness of vegetables, cheese, meat and rice all cooked in one single pot. Ideal dish for your weeknight dinner, when you crave for some rice which requires no curry or side dish.

Preparation time: 15 minutes
Rice soaking time: 30 minutes
Cooking time: 20 mins
Total time: 1 hour approx
1 cup = 250 ml capacity
Serves 4

Ingredients:

2 cups basmati rice
4 cups water (instead of water you can also use chicken stock or vegetable stock)
300 grams meat mince (or you can also use finle chopped boneless chicken)
1 medium onion
2 ripe tomatoes peeled and chopped
4 cloves of garlic finely chopped
1 tablespoon chili powder (mild)
2 teaspoon cumin powder
1 teaspoon black pepper powder
1 teaspoon dried oregano
1 tablespoon tomato puree
1 red bell pepper chopped (capsicum)
1 green capsicum chopped
1 green chili chopped
1/2 cup chopped fresh coriander leaves
2 tablespoon white vinegar
Salt
5 tablespoon of cooking oil

For Baked Cheese Version: per serving
1/4 cup grated mozzarella cheese
2 tablespoon chopped green capsicum
2 tablespoon chopped red capsicum
1 teaspoon dried oregano
1 teaspoon dry red chili flakes
1 tablespoon olive oil

For garnishing Mexican Rice:
1/4 cup sour cream or cream cheese
1/4 cup chopped spring onion
1 fresh red chili chopped (optional)

Instructions:

1. Wash and soak the rice for 30 minutes.
2. Heat oil in a large saucepan, and fry chopped garlic.
3. Add onion and saute for 2 minutes and then add mince along with 1 tbsp chili powder, 2 tsp cumin powder, 1 tsp black pepper powder, 1 tsp dried oregano.
saute till soft.
4. Now add chopped tomatoes, tomato puree, dried oregano and green chilies. Fry till tomatoes are well cooked.
5. Add the measured 4 cups of water/chicken stock/vegetable stock, white vinegar, salt if needed and stir well. Place the lid and cook till water starts to boil.
6. Once the water starts to boil, add soaked rice, chopped capsicum red and green. Stir well, cover and cook on medium-low heat for 10 minutes.
7. Finally,  add chopped coriander leaves and cook further for 5 minutes or till all the moisture has dried up and rice is cooked well.
8. Serve hot by garnishing with sour cream, spring onion and red chilies.

For Baked Cheese Mexican Rice - Preheat oven to 250 degrees C. Spread the cooked Mexican rice in a flat baking dish. Sprinkle mozzarella cheese, chopped capsicum, dried oregano and dry red chili flakes. Drizzle some olive oil on top and bake for 15 minutes or till the cheese melts. Serve Hot.


Step by step picture of Meat Version













Baked Cheese Version:










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