Ingredients: cup Cooked rice, Onion - finely chopped, teaspoon Ginger Garlic Paste, teaspoon Red Chilli flakes, cup Rajma (Large Kidney Beans) - boiled, tablespoons Sunflower Oil, - to taste, pepper powder - to taste, Tomatoes - chopped, Onion - finely chopped, cloves Garlic - finely chopped, teaspoon Dried oregano, teaspoon Red Chilli flakes, teaspoon Sugar, tablespoon Sunflower Oil, - to taste, pepper powder - to taste, tablespoons Tomato Ketchup, cup Sweet corn - steamed, Green Bell Pepper (Capsicum) - finely chopped, - as required to garnish, olives - as required to garnish, tablespoons Mozzarella cheese - grated, Vegetarian diet
Instructions: To begin making the Baked Mexican Rice, we will firstly prepare the rice. Heat the oil in a wide pan on medium heat and saute the onions till they turn soft and translucent. This will take about a minute or so. Once done add the ginger garlic paste and saute again for another minute. Next, add the chili flakes, boiled rajma and cooked vegetables and saute for 2 minutes.After 2 minutes add rice with salt and pepper and mix thoroughly.The next step is to make the topping.Heat oil in a wide pan on medium heat and saute the onion for 2 minutes till soft and translucent.Once done add garlic and saute again for a few seconds. Next add the tomatoes, chilli flakes, oregano sugar, salt and pepper and cook until the tomatoes are soft. Blend in a mixer and do not strain. Mix it with the tomato ketchup.Next, to assemble the rice and the topping, spread the hot rice in a greased baking dish.Cover with the tomato gravy and sprinkle grated cheese boiled corn kernels, capsicum on top. Garnish with tomatoes and olives.Bake the Mexican Rice dish in an oven at 150 degree Celsius for about 7-8 minutes. After 7-8 minutes, take the dish out and it is ready to be served.Serve Baked Mexican Rice with Indian Style Fajitas and Spinach Enchilada for a weekend night party with your friends and family.