Winter is knocking at the door. We want something quick easy and yummy recipe for these chilled days. So we decided to make one pot meal for the Monday bloghop.
And this post is going to be a part of #Foodiemonday #Bloghop #theme one pot meal.
Presenting Mexican green rice. It comes together so easily and quickly in single pot which makes for an easy clean up. Perfect for bone chilling weather.
Basmati rice – 2 cup
Chopped onion – 1 cup
Chopped French beans – 1 cup
Oil or butter – 2 tablespoon ( I used 1 tbsp oil 1 tbsp butter)
salt to taste
Green chilli – 3-4
Green capsicum – 2
Tomato – 1
Ginger – 1/2 inch piece
Coriander leaves – 1/2 cup chopped
Chopped garlic – 1 teaspoon
Water – 2 and 1/2 cup
Soak rice for 1/2 an hour.
Roast tomato and capsicum by pierce with a fork and hold over the flame until the skin blackens.
Remove from the flame and immerse in water.
When cooled remove the burnt skin and chop them.
Grind roasted capsicum, tomato, ginger, garlic, chilli and coriander leaves.
Heat a pressure cooker with 2 tablespoon oil or butter. Add chopped onion and saute.
When the onion change it’s colour add chopped beans and fry for 2-3 minutes. Then add ground spices and saute.
When the spices dried up add rice and saute gently for 1-2 minutes.
Add salt and water.
Stir gently. Cover and pressure cook on high flame for one whistle.
When pressure settles down on its own, remove the lid and gently fluff the rice.
You can use chicken stock instead of water.
Serve hot with kachumar salad.
For salad mix grated onion, carrot, beetroot, cucumber, tomato, salt and lemon juice.
You can use any other vegetables of your choice in the salad, like radish, cabbage etc. Use everything grated.
Enjoy the green rice with red beetroot salad.