When you think of Mexican food, Tacos, Burritos , Enchiladas...all fancy names come to mind, but here is a rice dish that will equally tickle your taste buds! Simmered in Salsa and Vegetarian broth, this rice dish has a satisfying flavor. You can fill it in a burrito or eat it as it is!This recipe is adapted from Mexican Everyday by Rick Bayless. I have made a few changes like substituting Chicken Stock for Vegetable stock, adding water and using lime juice.
1 ½ tbsp oil
1 ½ cups short grain rice ( I have used Sona Masoori rice)
1 cup Salsa (Medium) You can use Mild or Hot salsa depending on how spicy you like.
1 cup Vegetable stock
½ cup water
½ cup Peas
Salt to taste
Fresh Lime juice and cilantro
Preheat the oven to 350F
Fry the rice in the oil till the rice becomes milky white. To this, add salsa, Vegetable stock, salt and water. (Add less or more water depending on how you like the rice to be.) Bring the contents to a boil. Cover the pan and bake it in the oven for 20 mts. Add peas and cover the pan again and bake it for another 5 minutes
Fluff the rice and mix in the peas. Garnish with coriander and drizzle the lime juice. Serve hot.
This dish is dancing its way to the Monthly Mingle: Mexican Fiesta hosted by Jenny of All things edible and created by Meeta of What’s for lunch, Honey?