Mexican rice is a complete meal on its own with the goodness of vegetables,and rice all cooked in one single pot with Mexican spices. Ideal dish for your weeknight dinner, when you crave for some rice which requires no curry or side dish.
In case you are familiar with this recipe of Mexican Rice on my blog, you will notice that I have updated the post with new images and a video. Scroll down to find the non-vegetarian version of this rice below.
Mexican Cuisine is almost similar to Indian Cuisine with red chilies being a common ingredient. Mexican food is quite popular in other countries too, because of its colorful plating and a wide variety of vegetables that are included on 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. A tortilla is nothing but another version of ‘roti’. The other basic ingredient found in Mexico is chili peppers which are 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 healthiest wraps and rolls here and the Mexican Style Stuffed Bell Peppers.
Mexican Rice | Baked Cheese & Mince Mexican Rice
Mexican rice is a complete meal on its own with the goodness of vegetables,and rice all cooked in one single pot with Mexican spices. Ideal dish for your weeknight dinner, when you crave for some rice which requires no curry or side dish.
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 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 capsicum chopped
- 1 green capsicum chopped
- 1 green chili chopped
- ½ cup chopped fresh coriander leaves
- 2 tablespoon white vinegar
- 1 teaspoon salt
- 5 tablespoon of cooking oil
For Baked Cheese Version: per serving
- ¼ 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:
- ¼ cup sour cream or cream cheese
- ¼ cup chopped spring onion
- 1 fresh red chili chopped optional
Instructions
- Wash and soak the rice for 30 minutes.
- Heat oil in a large saucepan, and fry chopped garlic. When the color changes slightly, add onion and saute until soft.
- Keep frying onion along with chili powder, cumin powder, and black pepper powder for 1 minute.
- Now add chopped tomatoes, tomato puree, dried oregano, and green chilies. Fry till tomatoes are well cooked.
- Add the measured 4 cups of water/chicken stock/vegetable stock, white vinegar, salt if needed and stir well. Place the lid and cook until water starts to boil.
- 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.
- Finally, add chopped coriander leaves and cook further for 5 minutes or until all the moisture has dried up and rice is cooked well.
- Serve hot by garnishing with sour cream, spring onion, and red chilies.
Video
Notes
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.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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