Recipes6 Layered Fusion Mexican Rice Dish

Ingredients

For The Mexican Rice

  • 2 cups long-grain rice
  • 2 tablespoons butter
  • 1/2 teaspoon oil
  • 2 teaspoons grated/minced garlic
  • 1 cup finely chopped onions
  • 1/2 cup deseeded finely chopped tomatoes
  • 2 tablespoons finely chopped red pepper
  • 2 tablespoons finely chopped yellow pepper
  • 2 tablespoons finely chopped green pepper
  • 1/2 cup boiled kidney beans (rajma)
  • 1/2 cup boiled sweet corn kernels
  • 1 cup tomato puree
  • 2 tablespoons small-cut baby corn
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons red chili flakes
  • 2 teaspoons oregano
  • 2 teaspoons red chili powder
  • 2 tablespoons finely chopped coriander leaves

For The Sauce

  • 2 tablespoons butter
  • 1/2 teaspoon oil
  • 1 teaspoon grated/minced garlic
  • 1 teaspoon finely chopped green chilies
  • 1/4 cup diced onions
  • 1/4 cup diagonally cut baby corn
  • 1/4 cup diced cut yellow peppers
  • 1/4 cup diced cut green peppers
  • 1/4 cup diced cut red peppers
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon red chili flakes
  • 2 teaspoons red chili powder
  • 1 cup tomato puree
  • 2 tablespoons finely chopped coriander leaves
  • 200 gm paneer (1 inch long, 1 cm thick pieces)
  • For The Cheese Sauce
  • 1 cup Cheddar cheese
  • 2 tablespoons milk
  • A pinch of turmeric powder
  • For Assembling
  • 200-250 grams of salted/plain tortilla chips
Description

This 6-Layered Fusion Mexican Rice Dish is a must-try for all the foodies out there. With its unique combination of layered flavors, this dish will tantalize your taste buds and leave you wanting more. Each layer adds its own distinct flavor, offering a culinary experience like no other. It's the perfect balance of Mexican spices and ingredients, making it an absolute delight! So, don't wait any longer, give this 6-Layered Fusion Mexican Rice Dish a try and let your taste buds take you on an unforgettable journey!

Directions

1

Wash the rice under running water at least 2-3 times and soak the rice in 2-3 cups of water for about an hour.

2

In a pan boil 4-5 cups of water. Once the water is boiling add the soaked rice. Add 1 teaspoon of oil and boil the rice on medium heat for around 6-7 minutes or until the rice is al dente. Drain the excess water and strain the rice. Keep the rice aside to cool down.

3

For the Mexican rice heat the butter and oil in a pan and add the garlic and onions. Sauté them on medium heat for 3-4 minutes or until the onions turn translucent.

4

Next add the tomatoes, green, red, and yellow peppers, kidney beans and corn and sauté them for a couple of minutes.

5

After that, add the tomato puree, coriander leaves oregano, chili flakes, salt, black pepper, red chili powder and rice and mix gently.

6

Turn off the heat and keep it aside.

7

For the Sauce heat the butter and oil in a pan and add garlic and green chilies and sauté for a minute. After a minute, add the onions, baby corn, green pepper, red pepper and yellow pepper and sauté on medium heat for 1-2 minutes.

8

Next add oregano, salt, red chili powder, red chili flakes, black pepper and tomato puree and cook on medium heat for 2-3 minutes.

9

Add the finely chopped coriander leaves and paneer pieces to the sauce and gently mix. Turn off the heat and keep it aside.

10

For the cheese sauce gently heat up the grated cheese, milk and turmeric powder on low heat until the cheese is melted.

11

To assemble layer a serving dish with the Mexican rice. Then, using a small cup/bowl make a hole in the center and fill it with the sauce.

12

Layer the rice and sauce with crushed tortilla chips.

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