Spicy Mexican Layered Chilli Rice Recipe
Spicy Mexican Layered Chilli Rice Recipe is a delicious of combination of rajma chawal made Mexican style. Buttered herb rice is layered with the classic Mexican chilli that is essentially rajma made spicy. Serve with Mexican Lime Chicken Recipe and Loaded Veggie Nachos Recipe as a special weekend dinner.
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:
For the Mexican Chili
- 1 cup Rajma (Large Kidney Beans) , soaked for 12 hours
- 3 cloves Garlic
- 1/2 cup Homemade tomato puree
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Red Chilli powder
- 1 tablespoon Tabasco Original - Hot Sauce
- 1 tablespoon Extra Virgin Olive Oil
- Salt , to taste For the Herbed Butter Rice
- 2 cups Cooked rice
- 3 tablespoons Butter
- 3 cloves Garlic , finely chopped
- 1-1/2 tablespoons Mixed Herbs (Dried)
- 1 teaspoon Red Chilli flakes
- Salt , to taste
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped
How to make Spicy Mexican Layered Chilli Rice Recipe
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.
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.
Next add in the mixed herbs, chilli flakes and salt. Mix well.
Finally add in the cooked white rice and toss it well. Mix in the coriander leaves and set the herbed rice aside.
To begin making the Mexican chilli, pressure cook the rajma in 2 cups of water and salt for 6 to 8 whistles.
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.
Once the pressure releases set the rajma aside.
Mash the rajma until it is slightly coarse. Leave a few bits of chunkiness to add to the texture.
Heat oil in a heavy bottomed pan on medium heat; add the garlic and saute for a few seconds.
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.
Adjust the salt and spices accordingly.
Turn off the flame, and set the Mexican Chilli aside.
Grease an microwavable deep dish with some butter, start layering the dish by spreading a bed of herbed rice, next spread a layer of the Mexican chilli, repeat with rice and Mexican chilli until the bowl is full.
Ensure that your last layer on top is the herbed rice. Microwave it on high heat for about a minute.
Place a serving plate over this bowl and turn it upside down and serve hot.
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 - A Delicious Mexican Appetizer as appetizer, with yet another main of Spinach And Cheese Enchiladas Recipe.
Serve Chilli Chocolate Cake Recipe as a dessert to finish of the meal.