Spanish Moulded Rice

Spanish moulded rice.
One pot and comfort meal. You don’t need much time to cook this delicious rice dish. No fuss, easy and quick to make. You need only some vegetables and spices with rice to make it.

Lightly flavoured with cloves, cinnamon and pepper corns.
Not only delicious this moulded rice looks beautiful.
I have shared some more one pot meal recipe here. Click the name to get recipes.

Beetroot rice

Mexican green rice

Carrot rice or pulao

Mexican rice

Mint rice

Egg pulao or egg biryani

This post is going to be a part of the 135th #Foodiemonday bloghop theme is #CookfromaCookBook.

So here is a recipe from Nita Mehta’s cookbook. Carrot, beans and tomato made this rice dish healthy and yummy. Peas are not in the recipe but I have added little frozen peas because I love peas in rice dishes. You can omit it if you want.


Basmati rice – 1 cup

Fresh beans – 7 – 8, cut into small diagonal pieces

Carrot – 1, cut into tiny cubes

Capsicum – 1, cut into tiny pieces

Onion – 1, finely chopped

Tomatoes – 2, finely chopped

Green peas – 1/4 cup, optional

Curd – 1 tablespoon

Oil – 4 tablespoon

Garam masala powder – 1 teaspoon

Salt – 1&1/2 teaspoon or to taste

Garlic – 6 – 7 flakes

Whole red chilli – 2 – 3

Powder together

Cinnamon or dalchini – 2 stick

Cloves or laung – 3 – 4

Pepper corns or kali mirch – 3 – 4


Firm tomato – 1, cut into slices

A few lettuce leaves dipped in ice cold water for 30 minutes or more


Boil rice in plenty of water till just tender. Don’t over cook. Strain and keep aside.

Wash beans and carrot. Put in a pressure cooker with 3-4 tablespoon water. I have used frozen peas but if you are using fresh peas add with beans and carrot in pressure cooker. Peas are not in the book.

Keep the pressure cooker on fire. As soon as the hissing sound starts, remove from fire. Do not let the whistle come. Keep aside.

Powder cinnamon, cloves and pepper together on the chakla belan or rolling pin. I have used my mortal pastel.

Crush garlic and whole red chilli together on the chakla belan or rolling pin.

Heat oil in a pan. Add chopped onions. Cook till light brown.

Add garlic chilli paste. Saute for 1 – 2 minutes.
Add curd, tomato and capsicum.
Cook on low heat for 1 minute.

Add the powdered whole spices,steamed carrot, beans and boiled rice.
Add salt and garam masala. Stir fry for 2 – 3 minutes.

Wash ( rinse) a jelly or a cake mould. Do not wipe it. Grease it with oil. I have used a oven proof glass bowl.

Arrange tomato slices on the sides of the greased mould. Pack with the ready rice. Cover with a foil.

At serving time bake in a preheated oven at 190° for 10 minutes.
Unmould on a plate lined with lettuce leaves or decorate the plate with fresh coriander or cilantro with stalks and lemon twist. I have used coriander leaves.

Happy cooking

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Mexican Green Rice



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.