Baked Mexican Rice

Ingredients:

• 1 tsp of olive oil
• 3 cloves of garlic minced
• 1 tsp chili powder
• 1 tsp dried cumin powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 11/2 tsp salt (as per your taste)
• 1 tsp crushed red pepper flakes (depends upon your taste)
• 1 1/2 cups of cooked white rice or brown rice
• 1/2 onion diced
• 1 can of black beans, drained and rinsed or 1 cup soaked and cooked beans 
• 1 cup tomatoes diced
• 1 cup corn kernels
• 1 tsp jalapenos
• 3 to 4 tbsp. fresh cilantro, chopped
• 1-2 cups of shredded cheddar cheese
• 8 – 10 strands of cooked noodles.

Garnish:
Sour cream

Salsa

Guacamole

Directions:

1. Preheat the oven to 350 degrees.
2. Prepare rice. While the rice is cooking heat the olive oil in a large pan over medium heat.
3. Once the pan is add the diced onion and all of the seasonings.
4. Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
5. Add the cooked rice, black beans, tomatoes, corn and a bit of cilantro (reserving some for garnishing) to the mixture.
6. Finally add the noodles. Mix the ingredients thoroughly, taste and re-season if needed. Increase spice level for your taste.
7. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Sprinkle the top with cheddar cheese.
8. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil.
9. Bake for an additional 5 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before serving.
10. Top with a dollop of sour cream and side dish of Salsa and Guacamole.

Tip: Add your choice of vegetables (Red bell pepper, Broccoli, etc.)

TAWA PULAO

INGREDIENTS:

Basmati rice 2 cups (cooked)

Oil 2 tbsp

½ tsp Cumin seeds

1 medium onion finely chopped

½ tsp Ginger paste or fresh ginger

½ tsp Garlic paste or fresh garlic

2 tomatoes finely chopped

1 cup Green capsicum, finely chopped

½ cup Green peas boiled and mashed

¼ cup grated carrot

2tsp Pav bhaji masala

1tsp Red chilli powder or to taste

2tsp Salt or to taste

Fresh coriander leaves chopped for garnish

2 tbsp Lemon juice

METHOD

• Cook rice with a little salt & cool it.
• Heat oil in a pan & add cumin seeds and sauté till well browned.
• Add the onion, ginger, garlic paste and add the green capsicum & sauté till they become soft.
• Add the tomatoes & cook till they are soft.
• Add mashed green peas, grated carrot, pav bhaji masala, red chilli powder & salt. Mix and cook for two to three minutes. Add the cooked rice and mix.
• Garnish with coriander leaves and lemon juice.
• Cook on high heat for a couple of minutes. Serve hot.

FOIL BAKED RICE WITH CURRY

Ingredients: FOR RICE
1 ½ cups uncooked rice
150 gms Paneer or Cottage cheese
1cup boiled peas or frozen peas
¾ tsp ShahJira
2 finely chopped green chilies’
2tbsp Ghee or clarified butter
Salt to Taste
PASTE 1:
4 cloves of Garlic
2tsp khus khus
6 dry red chillies
2tsp Coriander Seeds
½ tsp cumin seeds
3tbsp grated coconut
4 Cardomoms
Little Ginger
Paste 2:
1 Onion
½ Coconut
½ tsp Sugar
2tbsp ghee or clarified butter
Salt to taste

Rice: Each Grain of Rice should be separate after boiling. Cool the rice well. Cut the Paneer pieces in cubes and fry in ghee with shahjira, Green chilies’ and green peas and add salt at the end. Keep it aside.

Paste 2: Chop Onion Finely and grated coconut and add 1 ½ teacups of water and leave it for a while. Blend it a mixie well and strain the coconut water separate.
Heat Ghee in another pan and fry the onions well and add the Paste 1 and fry for a while. Later add the Paste 2 and little coconut water and fry well till the onion smell goes away. Later add the sugar, salt and cook for 10 mins
How to Proceed :
Spread a piece of foil paper in a square baking dish. Put alternate layers of rice and curry, starting with rice first.3 layers of rice and 2 layers of curry.


Cover with another foil sheet and Bake in the oven for 20 mins at 350. Garnish with Fried Cashews and Serve Hot.

PALAK PULAV

Spinach is one of the most commonly available vegetable, which is a rich source of IRON. Spinach needs very gentle handling. So try and cook it ASAP when they are fresh and nice, crisp and tender. Here is the recipe for very healthy, green and tasty rice.
INGREDIENTS:

1 Bunch Palak/Spinach chopped
1 Carrot -grated
1 Big Onion chopped finely
1 Tbsp Jeera Seeds
1 Tbsp Ginger-Garlic Paste
2 Cloves
2 Cardamom
1 Bay leaves
Cashews (optional) few
1 tsp Red Chili Powder
1 Tbsp Garam Masala Powder
1 tsp fresh Pepper Powder
2 Tbsp Olive Oil
2 Cups Basmati Rice
Chopped coriander leaves for garnish

METHOD:

Heat the Olive oil and then add jeera seeds, cloves, cardamom, bay leaves, cashews and when jeera starts sputtering add onions and fry them until onions turn brown. Now add ginger-garlic paste and fry until the raw smell of garlic goes.

Now add the rest of the masala ingredients like chili powder, pepper powder, garam masala powder and saute it for a minute.

To this add chopped spinach and some salt and fry till the spinach leaves are nicely wilted and cooked.

Add in cooked rice and mix well. Finally add in fresh grated carrot and chopped coriander leaves.

Serve hot with cucumber raitha.