Tuesday, June 1, 2010

Indian Mexican Rice

When I saw this recipe on Saffron Trail, I had to try it! I got Monica Bhide's book "Modern Spice" from the library to get a better look at it as well.  This recipe (with some modifications made) was great! A nice one pot meal that even the kid ate up!  I will modify this recipe even more next time to make it with black beans.

Indian Mexican Rice
Adapted from the recipe by Monica Bhide
Makes 4 servings

  • 1 tbsp oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced (add less if you don't like garlic)
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1/8 tsp red chili powder (add more/less to suit your taste)
  • 1 tsp roasted cumin powder
  • 1 tsp dried Mexican oregano
  • 1 cup cooked kidney beans
  • 3/4 cup fresh sweet corn kernels
  • 1 cup diced red tomatoes
  • 1 cup mixed red/yellow bell pepper, chopped
  • 1 cup basmati rice
  • 1/2 tsp salt (add more/less to your taste)
  • 2.5 cups water
  1. Heat oil in a large pan. Add whole cumin.  When it turns brown, add the garlic and onions and stir for ~5 minutes until soft.   Add rice and cook for a few minutes until rice is coated with oil.   This helps the rice absorb more flavor.
  2. Add the remaining spices and stir.  Cook for ~30 seconds.
  3. Add remaining ingredients, salt and water.  Once the water comes to a boil, lower heat and cover and cook until rice is done (~10-12 minutes). 
  4. Optional: If you made your rice mild (to serve multiple palates), add a dash or two of your favorite hot sauce to bring out all the flavors.

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