My last Diwali trip to India was a like a month long food festival. I tried so many different types of food like each day everyday. I was so fascinated by how Indian food flavors have evolved over the recent years. It's not just about making everyday curries anymore its about experimenting with the spices and local ingredients in different dishes made in different countries and make it into fusion food. One such thing I ate was flavorful Mexican dish made with Basmati Rice & Sauces. I can't recall the name of it so I tried recreating it my way which is something different from the usual Enchiladas, Burritos, Quesadillas & more that we all make. The version I had was a whole lot spicier according to my taste buds so I made it the way I prefer, if you aren't afraid of spice then go ahead and add in the hot sauce & double up on the red chili flakes in the Red Sauce below. So try this recipe and make a change in your regular Mexican dishes you cook each time and don't forget to send me your reviews.
PREP TIME - 60 Mins COOK TIME -25 Mins SERVES- 4
Ingredients-- (REFER TO PICS FOR ALL STEPS)
FOR RED SAUCE
2 medium tomatoes
1 large red bell pepper
1/2 onion sliced medium
2 large tomatoes chopped small
4/5 cloves garlic chopped
1/2 cup mint & coriander leaves finely chopped
2 TBSP Taco Seasoning
1 TBSP Italian seasoning
1 TSP Dried Basil leaves
1 TSP Oregano
1 TSP garlic powder
1 TSP cumin powder
1 TBSP red chili flakes
Oil & salt as needed
Take 2 tomatoes and 1 red bell pepper and roast them on gas stove or oven till you see nice black marks on it. Crush together in a blender and make a paste of it (add some water if too thick). In a pan heat about 5/6 TBSP oil and add chopped garlic and onions sauté till pinkish brown. Add in the chopped tomato and 1 TSP salt and let the tomatoes cook down to a gravy consistency. Add in the roasted tomato and bell pepper paste you just made and all dry seasoning and mix well (adjust to your liking). Add about 1/2 cup water and let it cook and make a semi thick gravy. Set aside.
FOR MEXICAN RICE
3 1/2 cups boiled and strained basmati rice (room temp)
3 cups mixed veggies medium chopped
(red green bell peppers, broccoli,zucchini, onion-- add french beans if you like)
1 cup green onion
1 cup boiled corn
1/2 cup red kidney beans
1/2 cup black beans
1 TBSP curry powder
1 TBSP red chili flakes
2 TBSP taco seasoning
1 tsp Italian seasoning
1 Jalapeno diced fine (remove seeds)
Salt to taste
In a pan heat 4/5 tbsp oil. Add in chopped veggies sauté till become little soft. Add in the salt, corn, jalapeno, green onions,red and black beans. Mix well. Add in the dry spices and Mix again. Add in the rice and 2/3 big spoons of some red sauce we made. Mix well and set aside.
FOR WHITE SAUCE (make this last)
6 TBSP butter
3 TBSP all purpose flour (maida)
1 1/2 cup milk (Add one cup first- if sauce is too thick then add rest)
1 cup Taco Bell zesty ranch shredded cheese
( Can substitute with white cheddar & Monterey jack shredded)
1 tsp salt
1 tsp black pepper
In a pan melt butter and add in the all purpose flour. On a low flame whisk (in clock wise motion)continuously till flour changes light brown in color. While whisking add in the milk and mix for about a minute. Add in the cheese and salt pepper till sauce becomes semi thick. Turn off flame. Set aside.
FOR LAYERING-
In a oven safe bowl layer the red sauce first. Add in the flavored rice and then top layer of the white sauce. Bake in oven on 350 deg F for 25 mins till everything is nice and bubbly. Serve hot with some tortilla chips and hot sauce. You can make this in one dish or even as individual servings in small bowls.
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