Friday, September 9, 2016

Mexican Red Rice - A Variation Of Tomato Rice


I was pondering on whether to cook rice or rotis to eat with the Kalli Curry I had just prepared. Taming the 'monster with thorns' and cooking it was real fun! With my son's guidance the Cactus Curry had turned out good! At his suggestion I prepared Mexican Red Rice and we got to enjoy an authentic Mexican meal for dinner! Preparing Mexican Red Rice was very easy as it is just another variation of Tomato Rice. 
Rice - 2 cups
Stewed tomatoes - 1 can

Onion (Chopped) - 1 (big)
Garlic ( Chopped) - 4 cloves
Tomatoes ( Chopped) - 1 (big)
Dried California Chlliy (A mild chilly which has a distinct flavour) - 1

Red chilly powder - 1/2 tsp or more if you want a spicy rice
Salt - 1 1/2 tsps
Olive oil - 2 tbsps
1.Thoroughly wash and drain rice and keep aside.
2. Heat one tbsp of oil and saute chilly, chopped onion and chopped garlic together till they become golden in colour.
3. Stir in chopped tomato and cook till it becomes soft and switch off flame and allow to cool.
4. Remove the sauteed ingredients from the pan and grind them together into a paste.

5. Remove the stewed tomatoes from the can, chop them and keep aside with the juice in the can.
6. Heat the remaining oil in the same pan and add the washed and drained rice.
7. Fry the rice on medium flame until it is dry and stops sticking to the pan.
8. Add the ground paste, chopped stewed tomatoes, the remaining juice in the can and salt.

9. Mix well and add 4 cups of water.

10. When the water starts to boil reduce the flame to medium.

Cover and cook stirring now and then till all the water is absorbed and the rice is done.

Enjoy the Mexican Red Rice with Kalli Curry / Cactus ( Nopales in Mexican) and Pinto Bean Curry.

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