MEXICAN | SPANISH RICE
MEXICAN cuisine is as complex as any of the great cuisines in the world
such as those of China, France, Italy and Turkey. In addition to
staples such as corn and chilli peppers, native ingredients include
tomatoes, avocados, cocoa and vanilla and squashes.
Ingredients
4 whole tomatoes
1 large onion
small garlic pod
300 gms (jar) spicy bean salsa (Old El Paso brand)
2 cup vegetable stock
300 gms (jar) spicy bean salsa (Old El Paso brand)
2 cup vegetable stock
red hot chillies to taste
salt to taste
Few tea spoons of olive oil
1.5 cups cooked rice
1.5 tsps. cumin powder
2 tsp. lemon juice
few tsps. of chopped coriander leaves for garnishing
Method
Blend tomatoes, onion, garlic, cumin powder, lemon juice, red hot chillies - to smooth paste
Heat oil in a pan, boil this grinded mixture along with spicy bean salsa until the texture is thick and creamy (approximate 20-30 mins)
cook rice in vegetable stock until tender - allow it to cool (make sure each grain is separate and not sticking)
Add blended and boiled mixture to cooked rice - add salt and coriander, mix well to combine; serve hot
1.5 cups cooked rice
1.5 tsps. cumin powder
2 tsp. lemon juice
few tsps. of chopped coriander leaves for garnishing
Method
Blend tomatoes, onion, garlic, cumin powder, lemon juice, red hot chillies - to smooth paste
Heat oil in a pan, boil this grinded mixture along with spicy bean salsa until the texture is thick and creamy (approximate 20-30 mins)
cook rice in vegetable stock until tender - allow it to cool (make sure each grain is separate and not sticking)
Add blended and boiled mixture to cooked rice - add salt and coriander, mix well to combine; serve hot