Mexican Rice Recipe Kit Recipe

About this recipe

Bring the vibrant flavors of Mexico to your kitchen with our Mexican Rice Recipe Kit! This kit includes carefully selected ingredients like cumin seeds, fresh tomatoes, onions, green chilies, and oregano, along with a blend of spices such as Kashmiri chili powder and paprika to create a flavorful and aromatic rice dish. The recipe features a simple yet delicious homemade spice mix made by dry roasting and grinding cumin and coriander seeds, ensuring bold and authentic flavors in every bite. With the addition of fresh vegetables like carrots, green peppers, and coriander, as well as hearty kidney beans and refried beans, this dish is both wholesome and satisfying. A squeeze of fresh lime adds a zesty finish, making it perfect for family meals or casual gatherings. Whether you're a seasoned cook or just starting out, this kit makes it easy to prepare a hearty, vegetarian-friendly meal that’s packed with spice and freshness. Order now on the AnyFeast website or app and bring a taste of Mexico to your table with ease!

Ingredients

• 20G Mexican Oregano, 20G
• - Cofresh Whole Green Chilli 350g
• - Rajah Jeera Whole Cumin Seeds
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Tomatoes 1kg
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 1 Bunch Coriander - Bunch
• 1 Kg Maseca For Tamales, 1Kg
• 4 Pack Fresh Carrots - Pack Of 4
• NaN Tilda Long Grain Rice
• 400G Epicure Organic Red Kidney Beans
• 220G La Costena Black Refried Beans Pouch
• 1 L Crisp N Dry Oil
• 750 G Top-Op Table Salt Drums
• 100G Natco Kashmiri Chilli Powder, 100G

Instructions

1. 1. Prepare the Mexican masala: In a pan, add Rajah Jeera Whole Cumin Seeds and Rajah Dhaniya Whole Coriander Seeds, and dry roast them until aromatic.
2. 2. Transfer the roasted spices to a plate and grind them into a fine powder using a grinder. Add Mexican Oregano, Top-Op Table Salt Drums, and Natco Kashmiri Chilli Powder, and mix well. Set aside for later use.
3. 3. Prepare the salsa: In a grinder jar, add half of the Tomatoes and grind into a smooth puree. Transfer the puree to a bowl.
4. 4. Add finely chopped Fresh Onion, Cofresh Whole Green Chilli, chopped Coriander (Bunch), Top-Op Table Salt Drums, and lemon juice to the tomato puree. Mix well and set aside.
5. 5. Prepare the nachos: In a bowl, combine Maseca For Tamales, Top-Op Table Salt Drums, and water to form a dough. Knead the dough until smooth.
6. 6. Roll out the dough into a thin, round shape using a rolling pin.
7. 7. Heat a pan and roast the rolled-out dough on medium heat until lightly cooked. Cut the dough into small triangle shapes.
8. 8. Heat Crisp N Dry Oil in a deep pan and fry the triangle-shaped nachos until crisp and golden brown. Remove them onto an absorbent paper to drain excess oil.
9. 9. Prepare the Mexican rice: Heat Crisp N Dry Oil in a kadai. Add finely chopped Jumbo Garlic and Fresh Onion, and sauté until fragrant.
10. 10. Add diced Fresh Carrots, Green Pepper (capsicum), Cofresh Whole Green Chilli, and corn kernels. Sauté until the vegetables are slightly tender but still chunky.
11. 11. Add Epicure Organic Red Kidney Beans and La Costena Black Refried Beans Pouch to the pan. Stir and cook for 2 minutes.
12. 12. Add the remaining tomato puree and the prepared Mexican masala to the pan. Mix well and cook for 5 minutes.
13. 13. Add Tilda Long Grain Rice (pre-cooked as per package instructions) to the pan and mix thoroughly with the vegetable and spice mixture. Cook for another 2-3 minutes to combine flavors.
14. 14. Serve the Mexican rice with the prepared salsa and nachos on the side.