Hot Pot Mexican Rice is the perfect side dish to any Mexican food. This fluffy and flavorful rice is made with only a few simple ingredients. Arroz rojo, which means ‘red rice’ in Spanish, is the most requested side dish in Mexican cuisine and is perfect for filling burritos and tacos.
Arroz rojo can be infused with the flavors of tomato and vegetable broth, and further uplifted with the addition of leftover ground beef or chicken mixed in, and can be served as an entire meal in a bowl.
Total time: 30 minutes
Serving: 4 to 5 people
Ingredients:
2 cup 80 percent cooked, long-grain rice or red rice
2 tbsp olive oil
1 small onion, finely chopped
1 tbsp ginger-garlic paste
1/2 cup tomato puree
1/3 cup water
2 tbsp tomato paste
2 tbsp tomato ketchup
1 tsp hot chili sauce
1 cup chopped green capsicum, green beans, carrots, green pea, fresh corn
1/2 cup small paneer(cottage cheese) cubes
1 tsp chili powder
1/2 tsp chili flakes or oregano
1/4 tsp black pepper powder
½ tsp cumin
Salt to taste
Chopped cilantro or spring onion optional
Instructions:
- Heat olive oil over medium heat. Add the onion, ginger/garlic paste and cook until the raw onion/garlic smell fades.
- Add tomato puree, tomato paste and cook until the water is absorbed
- Add vegetables, tomato ketchup, hot chili sauce, salt, chili powder, black pepper powder, cumin powder, and water
- Toss in the paneer cubes and cook for 3-4 minutes, stirring occasionally
- Set aside some of this vegetable broth to serve with the rice.
- Add the rice to the remaining vegetable broth, mix gently
- Cook over medium flame for 2 to 3 minutes, stirring occasionally
- Serve hot garnished with cilantro/spring onions.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
