Sort of inspired by South American cooking recently, so made this awesome and easy Chimichurri Potato Salad along with a Baked Herbed Mexican Rice. (Yes, baked!) 😍
The Baked Herbed Rice is very simple to make. It’s got Bell Peppers, Corn, Olives, Parsley Paprika and so much more. The rice stays cooked perfectly when baked and the flavours combined well. This turned out as a lovely and healthy lunch meal. Not heavy, not too light but just right.
Honestly do try the recipe if you’re looking for something easy to make, light to eat and very flavourful. Do check out this Chimichurri Potato Salad recipe too 😁
#food
Ingredients (Serves 4):
1 1/2 cup Rice
3 Tomatoes (Pureed)
1 Onion (Sliced)
1 tsp Paprika Powder
1 tsp Red Chilli Flakes
1 tsp Cumin Seeds
1 tsp Cumin Powder
4-5 Peppercorns (Crushed)
1 tbsp Ginger Garlic Paste
2 tbsp Olive Oil
1 Red Bell Pepper (sliced)
3 Large Green Peppers / Chillies (whole)
1/2 cup Sweet Corn
1/4 cup Butter
3 cups Water (2 cups for rice, 1 cup for Corn)
8-10 Black Olives (pitted, sliced)
1 tsp Salt
1/4 cup Parsley Leaves
Handful Coriander Leaves
Method:
1. Start with boiling your rice in 2 cups water up till 70% cooked. Keep aside. Preheat your oven to 130 C.
2. Now take a saucepan, add 1 cup water & 1/4 cup Butter, let it come to a boil and then add your sweet corn and let it boil for about 10 minutes. Keep aside.
3. Get a deep pan, once hot, add 2 tbsp Olive Oil and then add 1 tsp Red Chilli Flakes, 1 tsp Cumin Seeds and let it fry for a few seconds. Then add your sliced onions and let them cook for about 5-6 minutes until softened.
4. Once the onions have cooked, add 1 tbsp Ginger Garlic paste, let it cook for about 1-2 minutes till the raw smell goes away. Also, add your sliced Bell Peppers and Green Peppers and stir well.
5. Add your pureed tomatoes, 1 tsp Paprika Powder, 1 tsp Cumin Powder, 4-5 crushed peppercorns, 1 tsp Salt. Stir well and cook till the tomatoes have cooked slightly & thickened.
6. Put in your 70% cooked rice, throw in your parsley and coriander, leaves mix well. Now transfer it a baking dish and bake at 130 C for about 15 minutes. Once baked, mix your boiled corn and black olives, and serve!
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