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By Chef Chandan Prajapati

Morisqueta / Mexican Rice With Beans, Salsa and Tortilla Chips

Mexican rice with beans, topped with spicy tomato salsa and cheese and accompanied by tortilla chips

RECIPE

INGREDIENTS

For the rice

Long grain rice cooked – 200 gm

Butter – 2 tbsp

Onion chopped – 2 tbsp

Garlic chopped – 1 tbsp

Tomato puree – 4 tbsp

Red chili paste – 1 tbsp

Green capsicum – 1 tbsp cut into small dice

Red kidney beans boiled – 2 tbsp

Cilantro chopped – 1 tbsp

Salt – to taste

Pepper – a pinch

Cumin powder – 1 tsp

For salsa

Tomato fine chopped – 1 tbsp

Onion fine chopped – 1 tbsp

Green chilies chopped – 1 tsp

Cilantro fine chopped – 1 tsp

Salt to taste

Lemon juice – 1 tsp

Accompaniments

Tortilla chips – few pieces

Grated cheese – 1 tbsp

METHOD

For preparing the Mexican rice first melt butter in a pan. Add onion and garlic and cook for a minute. Add tomato puree and red chili paste and cook for another minute. Add capsicum, cooked kidney beans, salt, pepper and cumin powder. Add cooked rice and stir for 2 minutes on low heat. Finish with chopped cilantro.

Make the salsa by mixing all the ingredients in a bowl.

Serve the hot rice topped with spicy salsa and grated cheese and accompanied by crisp tortilla chips.

 

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