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(581) Mexican Rice

Mexican rice is  eaten year-round and is one of the most common preparations in Mexican cuisine. It is a dish of rice which is made from white rice, Tomatoes, Garlic, Onions and other vegetables. Which is also known as Red rice.

Ingredients

  • 2 cubes of Tomato gravy.
  • ¾ cup Rice.
  • ½ cup Cauliflower
  • ½ cup frozen Black beans.
  • ¼ cup Sweet corn.
  • ¼ tsp. Asafoetida powder.
  • ½ tbsp Red Chilli powder.
  • 1 tbsp. Garam masala.
  • 1½ tsp Salt
  • 1 tbsp. Mix herbs.
  • 1 tsp Cumin seeds.
  • ½ tsp Cumin Coriander powder.
  • ½ tsp Turmeric powder.
  • 4 tbsp. Oil for tempering
  • 8-10 Curry leaves.

Method

  1. Wash home made frozen black beans and sweet corns in the colander and keep aside.
  2. Wash and cut Cauliflower into small florets and keep aside.
  3. Wash and soak rice in 3 cups of water and keep aside
  4. Defrost cubes of tomato gravy and keep aside.
  5. Heat oil in  a nonstick pan for tempering. Add Cumin seeds in it. Wait for the crackling sound and add curry leaves, Asafoetida powder, Turmeric powder,  all vegetables and salt. Stir and add defrost gravy. Saute for one minute and add remaining spices. Stir again .
  6. Drain water in another pan and add rice in the same nonstick pan. Saute for one more minute and pour rice soaked water in the same nonstick pan.
  7. Once the water starts boiling switch the flame to slow, close the lid and cook the rice.
  8. When water reduces, check all the vegetables and rice.If cooked then switch off otherwise add ¼ cup water and again cook till black beans are tender.
  9. Mexican rice is ready to serve. Serve with Tomato soup or soup of your choice but serve with love and smile.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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