Mexican Rice ~ Spanish Rice

Today is the last day of the marathon and I can’t believe it is already over! When we started the marathon, I had second thoughts of the theme I picked and to my surprise, of all the themes I have done so far during the marathons, I enjoyed this the most. Also, to this edition of the marathon there is a twist. All the members of the marathon were paired and on the last day, we need to cook a recipe from our partner’s blog, sticking to our theme. I was paired with Aarthi and I made Mexican Rice/Spanish Rice from her blog. I made this for lunch and it came out very good. I made one and half times the recipe and made minor changes to the ingredient list, with out tweaking it too much. I followed the recipe to the most part and it came out awesome!

I am sticking to my theme and am not posting the recipe now. I will only post step by step pictorial preparation. I will update the recipe very soon.

Mexican Rice, Spanish Rice

Source: Aarthi
Total Time: 25 – 30 minutes
Preparation: 5 – 10 minutes
Cooking Time: 20 – 25 minutes
Serves: 2-3

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Updated July 11, 2011 (The quantities given below are approximate measures.)
Ingredients:  

  • 1 ½ – 2 tbsp. Oil
  • 1 ½ tsp. Cumin Seeds
  • 1 small Onion sliced
  • 4 Green Chilies cut into two
  • 2 tbsp. crushed Garlic
  • 1 small Green Bell Pepper diced
  • ½ – ¾ cup Green Peas (I used frozen)
  • 1/3 – ½ cup Sweet Corn (I used frozen)
  • 1 ½ cup Basmati Rice (can use any long grain rice)
  • 1 medium sized Tomato diced or 1 cup diced Tomatoes
  • 1 tsp. Chili Powder (adjust to taste)
  • Salt to taste
  • 2 ¾ – 3 cups Vegetable Stock or water
  • Cilantro to garnish

Preparation:

  1. Crush garlic and cut the green chilies. Wash the rice and soak it in water.
  2. Slice onions, dice tomatoes and bell peppers.
  3. Heat oil in a pan and add cumin.
  4. When cumin is lightly roasted in the oil, add sliced onion and sauté for couple of minutes.
  5. Add bell peppers, garlic, green chilies and sauté for another couple of minutes.
  6. Add sweet corn, green peas and saute for a minute or two.
  7. Add washed rice and mix well.
  8. Add tomatoes, chili powder and salt. Mix well and cook for a minute or two until tomatoes are lightly roasted.
  9. Add vegetable stock or water and give it a good stir.
  10. Cover and cook the rice.
  11. Once the water comes to a boil, stir once and reduce the heat to medium.
  12. Cover the pot and cook until rice is cooked.
  13. Sprinkle cilantro and serve hot.

Recipes posted this month in 2008, in 2009 and in 2010.

Checkout my fellow bloggers running the marathon along with me.

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