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Dees Mexican Rice PDF Print E-mail
Ingredients (use vegan versions):
  • 2 cup cooked rice
  • 1 cup cooked fresh corn or canned corn
  • 3 sliced green onions
  • 1/2 green pepper, diced
  • 2 small tomatoes, diced
  • 1 teaspoon each turmeric
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 2 teaspoon paprika
  • tiny dash of chili flakes and cayenne pepper
  • 1/4 cup ketchup
  • salt to taste
Directions:

1. Heat oil in a wok-style pan with the spices except salt

2. Add the onions and the green peppers and sauté 1-2 minutes over med-high heat.

3. Add corn and tomatoes and keep sautéing until tomatoes release their juices.

4. Add ketchup and stir until mixed.

5. Add rice and stir until heated thoroughly. Salt to taste.

Variation: Add 1/2 can black or kidney beans in step 5 to make it a main dish.

Serves: 3-4

Preparation time: 30 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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