Baked Mexican rice with tomato sauce [1]

For the sauce:

5 big tomatoes

3 tbsp olive oil

1 tbsp chopped garlic

Salt as per taste

1/2 tsp oregano

1 tsp red chilly flex

1 tsp red chilly sauce

1 tbsp red chilly powder

1 tbsp cornflour

For rice:

2 1/2 cup cooked basmati rice

2 tbsp butter

2 onion, finely chopped

5 tbsp colored bell pepper (green red and yellow)

4 tbsp sweetcorn

2 tbsp chopped baby corn

1 tbsp chilly flex

1 tbsp oregano

1 tsp black pepper powder

Salt as per taste

1/2 cup grated cheese

1

To make sauce:
2

Blanch the tomatoes and then peel the skin and cut into small pieces.
3

Heat olive oil in a pan add chopped garlic saute until turn light brown add tomatoes and saute for few minutes.
4

Now add salt, Oregano, Red chilly paste, Red chilly sauce and chilly flex and saute for 4-5 minutes.
5

Make a paste of cornflour with the help of water and pour it into tomatoes gravy. Saute few seconds.
6

Sauce is ready. Keep aside.
7

Heat a pan add butter add chopped onions saute till translucent. Mix all colored bell peppers, corn and baby corn saute till they turn soft.
8

Add red chilly flex, Oregano, black pepper powder , salt and Rice. mix well and cook for 3-5 minutes.
9

Add grated cheese over the rice and put off the gas.
10

For assemble:
11

Take a bowl grease it with butter. Add rice (leave center place for tomato sauce) and tomato sauce.
12

Now bake it in 220 degree temperature for 5-7 minutes.
13

Rice is ready.

Cooks Note