Saturday, June 8, 2013

My Mexican Rice

Spicy, a complete meal in it self. For accompaniment use my tangy  tomato chutney .

















Ingredients: Serves 3 
Rice                                1 cup ( I used short grain )
Bell peppers                     1 cup diced ( all three - green, yellow and red)
Frozen corn                     1/4 cup
Frozen peas                     1/4 cup
Boiled kidney beans          1/2 cup
Onion                              1 small very finely sliced
Onion                              1/4 finely chopped
Extra Virgin Olive Oil        2 tbsp
Tomatoes                         1 1/2 cup chopped
Ginger paste                    1 tsp
Garlic paste                     2 tsp
Cloves                             4 crushed
Mexican seasoning            1 tbsp
Cumin pd                         1 tsp
Red chilly pd                    1/2 tsp
Peeper pd                        1/4 tsp
Cottage cheese                100 gms cubed

Marinade for  cottage cheese
Ginger paste.                   1/2 tsp
Garlic crushed.                 1/2 tsp
Oil                                   1/2 tsp
Salt                                 to taste
Red chilly pd                    1/2 tsp
Cumin pd                         1/2 tsp
Lemon juice                     1/2 tsp






















Method:
  1. Mix all mentioned under  marinade .
  2. Rub the marinade over cottage cheese cubes.
  3. Leave it for 5 minutes
  4. Pan sear marinated cottage cheese cubes with 1/2 tsp oil till golden on both sides.
  5. Remove and cut each cube into four pieces .
  6. Wash and soak rice for 30 minutes.
  7. Boil rice  in sufficient water till its just done . Strain it and keep it aside.
  8. Heat oil in a wok. Fry onions, green chilly and garlic till onions are soft and pink.
  9. Add bell peppers, corn and peas and boiled kidney beans.
  10. Sauté for 3-4 minutes.
  11. Tip in chopped tomatoes and ginger paste.
  12. Cover and cook for 5 minutes.
  13. Stir in crushed cloves, red chilly pd and pepper pd.
  14. Continue to cook covered until tomatoes are mushy.
  15. Mix in Mexican seasoning and cumin powder and salt.
  16. Tip in rice. Mix lightly so that rice doesn't break.
  17. Remove from fire.
  18. Taste and adjust seasoning. Garnish with cottage cheesed pieces.
  19. Serve hot.