26 May 2014
Sunjata Menon
Baked Mexican rice with tomato sauce
Ingredients
Preparation
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<strong>To make sauce:</strong>
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Blanch the tomatoes and then peel the skin and cut into small pieces.
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Heat olive oil in a pan add chopped garlic saute until turn light brown add tomatoes and saute for few minutes.
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Now add salt, Oregano, Red chilly paste, Red chilly sauce and chilly flex and saute for 4-5 minutes.
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Make a paste of cornflour with the help of water and pour it into tomatoes gravy. Saute few seconds.
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Sauce is ready. Keep aside.
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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.
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Add red chilly flex, Oregano, black pepper powder , salt and Rice. mix well and cook for 3-5 minutes.
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Add grated cheese over the rice and put off the gas.
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<strong>For assemble:</strong>
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Take a bowl grease it with butter. Add rice (leave center place for tomato sauce) and tomato sauce.
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Now bake it in 220 degree temperature for 5-7 minutes.
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Rice is ready.
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