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Easy Mexican Rice PDF Print E-mail
Ingredients (use vegan versions):
  • 1 box Rice-A-Roni Spanish Rice Mix
  • 2 tablespoon non-hydrogenated vegan margarine
  • 2 Cups hot water
  • 2 Cups chopped fresh tomatoes (canned work fine, but drain and
  • chop before putting them in; adjust to taste)
  • 1 16 oz, can pinto beans, drained and rinsed
  • 1 4 oz. can chopped green chilies (adjust to taste)
Directions:

Combine rice-vermicelli mix and margarine in a large pot.

Saute over medium heat until vermicelli is lightly browned.

Stir in hot water, contents of seasoning packet, beans, green chilies, and tomatoes.

Bring to a boil; cover and reduce heat.

Simmer 15 to 20 minutes or until liquid is absorbed and rice is tender.

Stir before serving.

Menu mates: green salad and mexican vegan cornbread muffins.

Serves: 3 to 4

Preparation time: 25 minutes


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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