Last night I decided to make Mexican rice and would want to share with you. This is not the authentic Mexican recipe but the one I normally make because we prefer a bit of spices to add up to the flavour! But it really tastes yummy. You can use maybe white salsa as the accompaniant.
Mexican style Red Rice
To grind
Onions – 1
Tomatoes – 2 medium size
Garlic – 4-5 cloves
Other Ingredients:
Green peas – 4-5 tablespoons
Corn – 4 tablespoons
Microwave the green peas and corn.
Rice – Long Grain or Basmati (I use basmati because of the aroma) – 1 ½ cup
Soak the rice in enough water for about 15-20 mins.
Drain well and allow to dry and fry in 1-2 tsp of light olive oil or canola oil until toasty in medium flame.
½ tsp Mexican chilli powder – ½ tsp (or)
a mixture of paprika, cayenne, cumin, garlic powder and dried oregano
3 slit fresh Serrano or jalapeno chillies
Chopped parsley or Cilantro for garnishing
Oil for frying
Method:
Pour oil in a pan and when warm and fry the ground onion – tomato paste. Keep turning until the raw smell disappears and the oil separates from the paste.
Add Mexican chilli powder, salt and then peas and corn.
Transfer the gravy onto the rice, add water/stock, and place in the rice cooker or in a thick saucepan covered and slow cook until done.
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