Mexican Rice is basically white rice simmered in a tangy tomato gravy – I lectured to my rapt mother. It’s a different feeling when you are educating someone who has actually tutored you all their life. The scene was no different from my 6-year-old playing teacher-teacher with me. Well.
‘Ah! Tomato bhaath’, mom said. I took a deep breath, ‘yes, tomato bhaath made a little differently’. Mom likes to relate anything she eats for the first time to something that she is familiar with. She does that a lot! For instance, Mexican chili is nothing but rajma rice with lot of vegetables for her or all our fancy dips are chutneys or Thai green curry is Kerala stew! But my almost 60 year old mum is game to new cuisines with such an infectious zest that she usually leaves you smiling and wondering what else could she come up with. 🙂
Sweet mother of mine!
I used corn and beans in my rice, topped with jalapeno and cheese.. umm yum! Wait, there is more. Layering with guacamole, fresh veggie salsa and loads of rice on soft tortillas – the lunch was a massive crowd pleaser and for once mother found nothing to compare it with. Yay!
Mexican Red Corn Bean Rice
- 1 cup rice, washed and soaked for 30 minutes. I used white, can use brown rice too.
- 1/2 cup boiled red kidney beans/rajma beans or any beans of your choice.
- 1/4 cup corn kernels
- 3-4 tomatoes, washed
- 1-2 tsp olive oil, or any oil
- 4-5 pods of garlic, minced
- 1 medium-sized onion, chopped
- 1/2 tsp red chili powder/paprika
- 1 tsp oregano powder
- 1/2 tsp cumin powder
- salt and pepper to taste
- Garnish: chopped jalapenos, corinader leaves and grated cheese
In a pot of hot boiling water, make half way incisions on whole tomatoes, drop them in boiling water. After a couple of minutes. Remove the tomatoes, peel the skin, liquidize in a blender to get about a cup of tomato sauce.
Now, in another pot, heat oil. Fry garlic and onions till they turn translucent. Then add corn and beans, along with the soaked rice(no water). Saute the rice, corn and beans for a couple of minutes. Now add tomato sauce, sprinkle cumin powder, salt, pepper, paprika and oregano. Simmer for another minute or so. To this add another 1/2 cup water. Cover and cook till the rice is almost done. If required, add more water. Once done, cover and keep for some time, say 10 minutes. The covering makes the rice fluffy and soft.
Garnish with cheese, chopped jalapenos and coriander leaves.
Mexican Rice Burrito
This burrito is healthy, filling and so tasty! I made it with whole wheat chappathis/Indian flatbread, you could use corn tortillas too.
To make 2 burrito:
- 2 tortillas, any kind. Corn, Maida/Flour tortillas can be used. I made mine with chappathis.
- 4-6 tbsp of mexican rice, or as much as you want.
- 2 tbsp of guacamole
- 2 tbsp of tomato salsa OR 2 tbsp of freshly thinly sliced veggies like carrots, onions, cabbage, peppers – all mixed with salt and lemon juice.
- 2 tbsp of jalapenos, minced
- 2 tbsp grated cheese
- sprinkling of mexican spice mix – I used a mixture of dried herbs like oregano and some chaat masala. Feel free to add any flavor you like.
On a tortilla, spread 1 tbsp guacamole. Line your salsa or veggies in the center of the tortilla. Place 2 tbsp of mexican rice on the bed of veggie-guacamole. Now, top with jalapenos, cheese and mexican spice mix. Try to make a tight roll. Place a toothpick to hold it in place if required. Serve immediately.
Note: The original recipe called for tomato salsa, I didn’t have any, so I substituted with mixed thinly sliced vegetables.
Note: Mexican Spice Mix is readily available in stores, but since I had none, oregano and chat masala came to my rescue.
Note: Serve the burrito with sour cream by side – divine!
Note: The husband likes things crisp and extra roasted. So I roasted the filled burrito on a hot flat griddle again, with the help of little olive oil. You can serve the burrito as it is too.