Mexican Rice Recipe | Easy One Pot Meal | How To Make Mexican Rice | Kanak's Kitchen
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Many of you requested for a quick Mexican rice recipe, so here's the recipe for you. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
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INGREDIENTS:
1.5 cups Basmati rice
2 tbsp oil
1 tbsp finely chopped garlic
1 onion
Different coloured capsicums
1/2 cup green peas
1/2-1 cup tomato puree
Salt
Black pepper
1/2 tsp cumin powder
1/2 tsp red chilly powder
1 tsp red chilly flakes
1 tsp oregano
1-2 tbsp tomato sauce
2.5 cups water
Corns
1/2 cup boiled kidney beans/rajma
Spring onions
Chillies/jalepeno
Fresh coriander
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HOW TO COOK Spanish Lentils | CookYourLife | healthy recipes
To my grandmother, Pilar!
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SPANISH LENTILS
Serve: 6-8 people Time: 2 hours Level: Easy
Ingredients:
500 g of dark (black/brown) lentils
A Tbsp of pimenton de la vera
3 medium potatoes/ sweet potatoes
2 bay leaves
3 medium carrot
2 leeks
2 onions
50 ml olive oil/coconut oil
1 Tbsp cayenne
1 tsp turmeric
1 soft egg per serve/person (optional)
1 tbsp of yogurt per person
water
Instructions:
1. In a big casserole pot add olive oil followed by the potatoes, carrots, leek, onions...all cut into quarters.
2. Add a tbsp of pimenton de la vera.
3. Stir them and add in the lentils, remove from the heat for about 1 minute.
4. Cover all your ingredients with water, then add a little more water.
5. Cover with a lid and cook for about an hour on a low-medium heat. Check your lentils and gently shake the pot as they love to stick on the bottom.
6. Now cook your soft egg for about 3 1/2 minutes and set aside.
7. Try your lentils, make sure they are ready to eat.
8. Serve your lentils into a bowl with yogurt on top and your soft egg open in half.
9. Enjoy!
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Pati Jinich - Chile Relleno Rice with Salsa Roja
Pati makes a true Mexican homestyle food, Chile Relleno Rice or Chiles Clavados. The cheese stuffed inside the poblanos melts as they sit on top of the rice while it cooks, as the poblanos infuse their exuberance into the already fragrant rice. Then, spoon a warm, thick, seasoned salsa roja on top when ready to serve. Get the recipe here:
Or if you prefer the recipe in Spanish:
Mexican Rice Recipe | Mexican Rice- 2 ways | Quick Rice Recipe | मेक्सिकन राइस | Chef Sanjyot Keer
Full Written Recipe for Mexican Rice
I’ll be making two different ways to make the Mexican rice; you can choose any method as per your convenience.
1st method: absorption method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/2 cup (chopped)
• Tomato puree 1/2 cup
• Salt to taste
• Powdered spices:
1. Lal mirch (red chilli) powder tsp
2. Dhaniya (coriander) powder 1 tsp
3. Jeera (cumin) powder 1 tsp
4. Oregano 2 tsp
5. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Soaked rice 1 cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Cooked red rajma beans 1/2 cup
• Vegetable stock/hot water 2 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook for 3-4 minutes on high flame.
• Further add soaked rice, veggies & cooked rajma beans, gently stir & cook for a minute.
• Now, add the vegetable stock & stir gently, taste the stock & adjust the seasoning accordingly.
• Lower the flame, cover & cook on low flame until the rice is cooked, make sure to check after 5 minutes & give it a gentle stir or else it may stick to the pan. The rice may take about 10-12 minutes to cook.
• Once cooked dd soe fresh coriander leaves and switch off the flame, cover and let it rest for around 5 minutes, after resting, use a fork and fluff up the rice.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
2nd method: tossing method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/3rd cup (chopped)
• Tomato puree 1/3rd cup
• Salt to taste
• Powdered spices:
6. Lal mirch (red chilli) powder tsp
7. Dhaniya (coriander) powder 1 tsp
8. Jeera (cumin) powder 1 tsp
9. Oregano 2 tsp
10. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Cooked red rajma beans ½ cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Black pepper powder a pinch
• Boiled rice 3 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high heat, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook well on high flame.
• Further add cooked rajma beans, veggies & black pepper powder, gently stir & cook for a minute. Add a splash of water if the mixture turns too dry, cook for 2-3 minutes on high flame.
• Now, add the boiled rice, stir gently while mixing well.
• Finish by adding some freshly chopped coriander leaves and mix well.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
Salsa
Ingredients:
• Onions - 2 medium sized (diced)
• Tomatoes - 3 medium sized (diced)
• Fresh jalapenos/pakode wali mirchi - 2-3 nos. (chopped)
• Tomato ketchup - 2 tbsp
• Handful of fresh coriander (roughly torn)
• Lemon juice - 1 no.
• Salt to taste
Method:
• Use a food processor and all the ingredients in it, use pulse mode to break down the tomatoes while keeping it little chunky, your salsa is ready, keep it refrigerated until you use it.
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VEGAN CAULIFLOWER BEAN TACO MEAT ENCHILADAS | Vegan Richa Recipes
VEGAN CAULIFLOWER BEAN TACO MEAT ENCHILADAS
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Vegan Enchiladas filled with Cauliflower & Bean Taco Meat and topped with homemade Enchilada Sauce make for an amazing plant-based dinner.
Enchiladas are the perfect weeknight dinner food, if you ask me. Tacos might be all the rage but let’s never forget about enchiladas! What’s not to love about soft tortillas that are stuffed, rolled and drenched in red enchilada sauce. Flavor central. This easy recipe for vegan enchiladas features homemade vegan cauliflower taco meat and a quick enchilada sauce – no sautéing! The cauliflower taco meat all comes together in a food processor!
******MORE MEXICAN RECIPES FROM THE BLOG******
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TINGA BOWL WITH HEARTS OF PALM, CHICKPEAS, SPANISH RICE:
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COOKBOOKS BY RICHA HINGLE (VEGAN RICHA):
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These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking
These lentil patties are better than meat! Protein rich, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this high protein recipe and cook lentils like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???????? ????
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????Ingredients:
1 1/2 cups | 285g dried red lentils
1 large shallot
2 garlic gloves
1 small carrot
15g | 1/4 cup chopped fresh parsley
1tbsp tomato puree
1tsp salt
1/2tsp black pepper
Olive oil
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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