Baked Mexican Rice Recipe
A vegetarian Mexican recipe with -/2 cooked rice, onion - finely chopped, ginger garlic paste. Ready in 35 min, serves 2.
Curated byMateo Hernandez🇲🇽
- 1
To begin making the Baked Mexican Rice, we will firstly prepare the rice
-/2 cooked rice(1 cup) - 2
Heat the oil in a wide pan on medium heat and saute the onions till they turn soft and translucent
onion - finely chopped(1)onion - finely chopped(1) - 3
This will take about a minute or so
- 4
Once done add the ginger garlic paste and saute again for another minute
ginger garlic paste(1 teaspoon)cloves garlic - finely chopped(2) - 5
Next, add the chili flakes, boiled rajma and cooked vegetables and saute for 2 minutes
-/2 cooked rice(1 cup)red chilli flakes(1 teaspoon)rajma (large kidney beans) - boiled(1/2 cup)red chilli flakes(1/2 teaspoon) - 6
After 2 minutes add rice with salt and pepper and mix thoroughly
-/2 cooked rice(1 cup)salt - to tasteblack pepper powder - to tastesalt - to tasteblack pepper powder - to tastegreen bell pepper (capsicum) - finely chopped(1/2) - 7
The next step is to make the topping
- 8
Heat oil in a wide pan on medium heat and saute the onion for 2 minutes till soft and translucent
onion - finely chopped(1)onion - finely chopped(1) - 9
Once done add garlic and saute again for a few seconds
ginger garlic paste(1 teaspoon)cloves garlic - finely chopped(2) - 10
Next add the tomatoes, chilli flakes, oregano sugar, salt and pepper and cook until the tomatoes are soft
red chilli flakes(1 teaspoon)salt - to tasteblack pepper powder - to tastetomatoes - chopped(3)dried oregano(1/2 teaspoon)red chilli flakes(1/2 teaspoon)sugar(1/2 teaspoon)salt - to tasteblack pepper powder - to tastetablespoons tomato ketchup(2)green bell pepper (capsicum) - finely chopped(1/2)tomato - as required to garnish - 11
Blend in a mixer and do not strain
- 12
Mix it with the tomato ketchup
tablespoons tomato ketchup(2)tomato - as required to garnish - 13
Next, to assemble the rice and the topping, spread the hot rice in a greased baking dish
-/2 cooked rice(1 cup) - 14
Cover with the tomato gravy and sprinkle grated cheese boiled corn kernels, capsicum on top
rajma (large kidney beans) - boiled(1/2 cup)tablespoons tomato ketchup(2)sweet corn - steamed(1/2 cup)tomato - as required to garnishtablespoons mozzarella cheese - grated(4) - 15
Garnish with tomatoes and olives
tomatoes - chopped(3)tablespoons tomato ketchup(2)tomato - as required to garnishblack olives - as required to garnish - 16
Bake the Mexican Rice dish in an oven at 150 degree Celsius for about 7-8 minutes
-/2 cooked rice(1 cup) - 17
After 7-8 minutes, take the dish out and it is ready to be served
- 18
Serve Baked Mexican Rice with Indian Style Fajitas and Spinach Enchilada for a weekend night party with your friends and family
-/2 cooked rice(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Baked Mexican Rice Recipe
A vegetarian Mexican recipe with -/2 cooked rice, onion - finely chopped, ginger garlic paste. Ready in 35 min, serves 2.
Curated byMateo Hernandez🇲🇽
Directions
18 steps- 1
To begin making the Baked Mexican Rice, we will firstly prepare the rice
-/2 cooked rice(1 cup) - 2
Heat the oil in a wide pan on medium heat and saute the onions till they turn soft and translucent
onion - finely chopped(1)onion - finely chopped(1) - 3
This will take about a minute or so
- 4
Once done add the ginger garlic paste and saute again for another minute
ginger garlic paste(1 teaspoon)cloves garlic - finely chopped(2) - 5
Next, add the chili flakes, boiled rajma and cooked vegetables and saute for 2 minutes
-/2 cooked rice(1 cup)red chilli flakes(1 teaspoon)rajma (large kidney beans) - boiled(1/2 cup)red chilli flakes(1/2 teaspoon) - 6
After 2 minutes add rice with salt and pepper and mix thoroughly
-/2 cooked rice(1 cup)salt - to tasteblack pepper powder - to tastesalt - to tasteblack pepper powder - to tastegreen bell pepper (capsicum) - finely chopped(1/2) - 7
The next step is to make the topping
- 8
Heat oil in a wide pan on medium heat and saute the onion for 2 minutes till soft and translucent
onion - finely chopped(1)onion - finely chopped(1) - 9
Once done add garlic and saute again for a few seconds
ginger garlic paste(1 teaspoon)cloves garlic - finely chopped(2) - 10
Next add the tomatoes, chilli flakes, oregano sugar, salt and pepper and cook until the tomatoes are soft
red chilli flakes(1 teaspoon)salt - to tasteblack pepper powder - to tastetomatoes - chopped(3)dried oregano(1/2 teaspoon)red chilli flakes(1/2 teaspoon)sugar(1/2 teaspoon)salt - to tasteblack pepper powder - to tastetablespoons tomato ketchup(2)green bell pepper (capsicum) - finely chopped(1/2)tomato - as required to garnish - 11
Blend in a mixer and do not strain
- 12
Mix it with the tomato ketchup
tablespoons tomato ketchup(2)tomato - as required to garnish - 13
Next, to assemble the rice and the topping, spread the hot rice in a greased baking dish
-/2 cooked rice(1 cup) - 14
Cover with the tomato gravy and sprinkle grated cheese boiled corn kernels, capsicum on top
rajma (large kidney beans) - boiled(1/2 cup)tablespoons tomato ketchup(2)sweet corn - steamed(1/2 cup)tomato - as required to garnishtablespoons mozzarella cheese - grated(4) - 15
Garnish with tomatoes and olives
tomatoes - chopped(3)tablespoons tomato ketchup(2)tomato - as required to garnishblack olives - as required to garnish - 16
Bake the Mexican Rice dish in an oven at 150 degree Celsius for about 7-8 minutes
-/2 cooked rice(1 cup) - 17
After 7-8 minutes, take the dish out and it is ready to be served
- 18
Serve Baked Mexican Rice with Indian Style Fajitas and Spinach Enchilada for a weekend night party with your friends and family
-/2 cooked rice(1 cup)
About this recipe
A vegetarian Mexican recipe with -/2 cooked rice, onion - finely chopped, ginger garlic paste. Ready in 35 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
