Baked Mexican Rice Recipe
Description:
Baked Mexican Rice is a savory and flavorful one-pot dish, blending the vibrant tastes of Mexican cuisine with a hearty, satisfying texture. It combines cooked rice, kidney beans, sweet corn, fresh vegetables, and a zesty tomato-based topping, all baked to perfection with a gooey layer of melted mozzarella cheese on top. This vegetarian dish is an ideal choice for a cozy dinner or a crowd-pleasing weeknight meal.
Cuisine: Mexican
Course: Dinner
Diet: Vegetarian
Ingredients
For the Rice
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1-1/2 cups |
| Onion (finely chopped) | 1 |
| Ginger garlic paste | 1 teaspoon |
| Red chili flakes | 1 teaspoon |
| Rajma (large kidney beans, boiled) | 1/2 cup |
| Oil | 2 tablespoons |
| Salt | To taste |
| Black pepper powder | To taste |
For the Topping
| Ingredient | Quantity |
|---|---|
| Tomatoes (chopped) | 3 |
| Onion (finely chopped) | 1 |
| Garlic (finely chopped) | 2 cloves |
| Dried oregano | 1/2 teaspoon |
| Red chili flakes | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Oil | 1 tablespoon |
| Salt | To taste |
| Black pepper powder | To taste |
| Tomato ketchup | 2 tablespoons |
| Sweet corn (steamed) | 1/2 cup |
| Green bell pepper (capsicum, finely chopped) | 1/2 |
| Tomatoes (for garnish) | As required |
| Black olives (for garnish) | As required |
| Mozzarella cheese (grated) | 4 tablespoons |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Instructions
-
Prepare the Rice:
- Heat 2 tablespoons of oil in a wide pan over medium heat.
- Add the finely chopped onion and sauté for about 1 minute, until the onions are soft and translucent.
- Stir in the ginger garlic paste and cook for another minute, allowing the flavors to meld.
- Add the red chili flakes, boiled rajma (kidney beans), and cooked vegetables (sweet corn, green bell pepper). Sauté the mixture for 2 minutes.
- Stir in the cooked rice, salt, and black pepper. Mix everything thoroughly, ensuring the rice is well-coated with the spices and ingredients.
-
Prepare the Topping:
- In another pan, heat 1 tablespoon of oil over medium heat.
- Add the finely chopped onion and sauté for 2 minutes until the onions become soft and translucent.
- Add the garlic and sauté for a few more seconds until fragrant.
- Stir in the chopped tomatoes, red chili flakes, dried oregano, sugar, salt, and black pepper. Cook the mixture until the tomatoes soften and release their juices.
- Blend the mixture in a mixer without straining. Stir in the tomato ketchup and mix well. Set this tomato gravy aside.
-
Assemble the Dish:
- Preheat the oven to 150°C (300°F).
- Grease a baking dish and spread the prepared rice mixture evenly at the bottom.
- Pour the prepared tomato gravy over the rice and spread it evenly.
- Sprinkle grated mozzarella cheese on top, followed by the steamed corn kernels and finely chopped capsicum.
- Garnish with fresh tomatoes and black olives for added flavor and visual appeal.
-
Bake the Mexican Rice:
- Place the assembled dish in the preheated oven and bake for about 7-8 minutes, or until the cheese is melted and bubbly.
- Once baked, remove from the oven and let it rest for a minute before serving.
-
Serving Suggestions:
- Serve your Baked Mexican Rice alongside Indian-style fajitas or spinach enchiladas for a delightful and complete meal. It’s perfect for a weekend gathering or a cozy dinner with family and friends.
Enjoy the vibrant, bold flavors of Mexican cuisine with this easy-to-make Baked Mexican Rice! Perfect for any occasion, it combines comfort food with a delicious twist, sure to impress your guests.
