Mexican Rice

Craving for some perfectly made Mexican Rice? A perfect blend of cooked rice, home-made enchilada sauce, vegetables and beans. The enchilada sauce is made right in the kitchen and it gives a rich tomato flavor, without having to deal with the chunks. The enchilada sauce can be used for other mexican dishes too. It freezes very well.

It is rather interesting to see that one plate of this Mexican rice has an array of colors and textures. There are colorful peppers that are crunchy, American corn that is soft and sweet, beans that are well cooked and a tomato base that is tangy and yummy. The recipe makes everything from scratch, however; if you are pressed for time, choose the store bought beans and ready enchilada sauce. Once you have the components in place, stirring up the rice is just a matter of ten minutes. This dish is perfect for a weeknight dinner. Enjoy this tonight!!

Ingredients

Uncooked White Rice 2 cups

Dry Kidney beans ¾ cup

Colored Peppers 1 of each color

Onion 2 medium

Tomatoes 5-6 medium

Garlic cloves 2-3

Ginger 1 inch

American Corn ¾ cup

Jalapeno ½ 

Taco/ Fajita Seasoning 2 tbsp

Oregano 1 tsp

Salt, Pepper, Sugar, Cilantro, Lime Juice

Method

Wash and soak the kidney beans in 2 cups of water for 8-10 hours or overnight. Once the time has passed, pressure cook the beans with 1 cup of water and a pinch of salt. Cook them for 4 whistles and set aside.

Wash and cook the rice in 3 cups of water and a pinch of salt. Cook them al-dente. It takes four whistles in my pressure cooker, but the time can vary based on the kind of pressure cooker you own. Set the cooked rice aside to cool.

In a saucepan heat a teaspoon of oil. Add diced garlic and minced ginger in it. Once the raw smell goes away, add one onion finely diced. Cook it till it is pink in color, and then add all the diced tomatoes. Lat the sauce boil for a few minutes. Once it has boiled, add a teaspoon of taco seasoning and a pinch of salt and sugar, and some pepper powder. Let the mixture cool. Once cooled, blend to a fine paste and set aside.

In a saucepan, heat a teaspoon of oil. In the hot oil, add one onion, finely diced and colored peppers also finely diced. You can add the jalapeno at this stage depending on how hot you want it to be. Cook them for a couple of minutes. Once it softens, add the corn and mix well. Next, add the beans and taco seasoning and mix well. Add the tomato sauce and and the rice and give everything a quick stir. Once it is all combined. sprinkle some oregano and squeeze fresh lime juice. Serve hot topped with chopped cilantro and some jalapeno slices. 

Want to try another Mexican dish? Try this Tex-Mex Chimichanga, the signature dish of Arizona.