RICE VARIETIES

Mexican Chihuahua Rice

For the final post in Mexican cuisine I selected this simple rice and served it along with salsa fresco. The combination was a great hit. Sruti had it as it is while we paired it up with a rajma gravy I made. It was fabulous. The addition of vegetables and lentils made it a filling meal. I came across this recipe at taste.com. Whatever Mexican recipe I saw was loaded with cheese or butter. This rice was a variation from other loaded with goodness. And as it was a simple dish too, I made it for our lunch two days back. Cook rice ahead and let it cool for a while before adding it to the vegetable mixture so that the rice doesn’t turn mushy. Basmathi would be best but as I was out of stock, I used the regular Ponni rice. Cook rice accordingly to the type being used. I had to use 3 cups of water to cook this rice but for others the quantity may differ. Water is not at all added to the vegetables so the vegetables retain their bright colour. Cook on medium to low flame until done. Please resist the temptation to add water as it will completely spoil the look of this rice.



Recipe Source: Taste
Ingredients:
Rice-1 cups
Carrot-1 medium sized
Beans-10 nos
Capsicum-1
Moong Dhal-1/2 cup
Oil-3 tbs
Onion-1
Green Chilly-2-3
Garlic-3 pods
Salt-to taste
Coriander Leaves-1/4 cup


Procedure:
1. Cook rice with salt and 3 cups of water.
2. Allow it to cool a little. Fluff with a fork.
3. Heat oil and add onion, green chillies and garlic.
4. Boil moong dhal separately and drain when the grains are cooked enough. Be careful, else it will turn mushy.
5. Add beans and cook for 2 minutes. Add carrots and capsicum.
6. Keep on stirring and cooking until the vegetables are done. 
7. Add salt to taste and add the lentils.
8. Finally add the rice and coriander leaves, mix gently and serve immediately with salsa fresco.

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I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.

18 Comments on “Mexican Chihuahua Rice

  1. It’s surprising how close the Mexican cuisine is to ours right, and I agree almost all their dishes are loaded with cheese or butter..good that you found a simple and healthy one..

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