MEXICAN RICE[25]
www.uinspire.in
Saturday, December 28, 2013
(9-10 individual servings)
OR
(for layering 18 taco shells alongwith refried beans, salsa, hot sauce, guacamole and sour cream)
Ingredients
150 gms - Rice
2 Tbsp - Extra virgin olive oil
2 cups of mixed vegetables - French beans, carrot, potato, cauliflower (chop them finely), corn and frozen peas
2 pcs - Onions (chop finely)
4 cloves - Garlic (chop finely)
1 pc – Ginger (chop finely)
2 tsp - Chilli powder
1/4 cup – Light pink kidney beans [Rajma] (soak it overnight and then boil it)
To taste – Salt
Method
Wash the rice well.
Boil 350 to 450 ml of water.
Add the rice in the boiling water.
When the rice is cooked, put it in a colander and drain out the water.
Leave it to cool for sometime.
Heat oil and shallow fry the onions till it is slightly brown (releasing its flavour)
Then add the garlic, ginger, mixed vegetables, chilli powder, kidney beans, salt and cook for 10 minutes.
Add the rice to it and mix slowly (taking care that the rice does not break)
Finally cover, cook for 5 more minutes.
Remove from heat and use it.
Main course
Serve the rice itself as a main meal
Gluten free Sizzler
Serve it in a grilled tomato or in a grilled red bellpepper alongwith proteins and veggies
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