Spicy Mexican Layered Chilli Rice Recipe

May 30, 2023

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5396


Time:Prep: 12h 20m|Cook: 25 M|Total: 12h 45min
Makes:4 Servings
Cuisine:Mexican

Spicy Mexican Layered Chilli Rice Recipe is a lovely rice preparation of rice tossed in butter and herbs and layered with the classic rajma mexican chilli. 

A dish out of the box that your family will appreciate as a weekend meal, paired with other mexican delicacies. 

Serve Spicy Mexican Layered Chilli Rice Recipe as a main course for a Mexican meal along with Mexican Lime Chicken Recipe and Loaded Veggie Nachos Recipe as an appetizer or with yet another main dish of Spinach And Cheese Enchiladas Recipe.

Make a Chilli Chocolate Cake Recipe as a dessert to finish of the meal.

Try our other Mexican recipes: 

  1. Mexican Style Vegetarian Chimichanga Recipe
  2. Mexican Cottage Cheese Chicken Enchilada Recipe
  3. Red Bean Mexican Burrito Bowl Recipe

Ingredients

For the Mexican Chili

    1 Rajma (Large Kidney Beans), soaked for 12 hours
    3 Garlic
    1/2 Homemade tomato puree
    1 Cumin powder (Jeera)
    1 Red Chilli powder
    1 Tabasco Original - Hot Sauce
    1 Extra Virgin Olive Oil
    Salt, to taste

For the Herbed Butter Rice 

    2 Cooked rice
    3 Butter (Salted)
    3 Garlic, finely chopped 
    1-1/2 Mixed Herbs (Dried)
    1 Red Chilli flakes
    Salt, to taste 
    1 Coriander (Dhania) Leaves, finely chopped 

Instructions for Spicy Mexican Layered Chilli Rice Recipe

    1

    To begin making the Spicy Mexican Layered Chilli Rice Recipe, we need to make two elements. Firstly, we will make the Herbed Butter Rice and secondly we will make the Mexican Chilli. 

To make the Herbed Butter Rice Recipe, we need to keep the cooked white rice ready. 

    1

    In a skillet, heat butter on low flame, add the chopped garlic and saute for a couple of minutes until the garlic turns into a light brown colour. 

    2

    Next add in the mixed herbs, chilli flakes and salt. Mix well. 

    3

    Finally add in the cooked white rice and toss it well. Mix in the coriander leaves and set the herbed rice aside. 

To make the Mexican Chilli

    1

    To begin making the Mexican chilli, pressure cook the rajma in 2 cups of water and salt for 6 to 8 whistles.

    2

    After 6 whistles, turn the heat to low and pressure cook for another 15 minutes until the rajma is very soft. Turn off the cooker and allow the pressure to release naturally.

    3

    Once the pressure releases set the rajma aside.

    4

    Mash the rajma until it is slightly coarse. Leave a few bits of chunkiness to add to the texture.

    5

    Heat oil in a heavy bottomed pan on medium heat; add the garlic and saute for a few seconds.

    6

    Stir in the tomato puree, cumin powder, red chilli, tabasco sauce and cooked rajma. Stir fry the Mexican Chilli for a couple of minutes until the mixture comes together and becomes creamy.

    7

    Adjust the salt and spices accordingly. 

    8

    Turn off the flame, and set the Mexican Chilli aside. 

To assemble the Spicy Mexican Layered Chilli Rice



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