Mexican Black Beans, Rice And Mexican Salad

Serves 3

Ingredients : 

Black Beans : 2 Cup 

Water : 5 cup to boil

Rice : 2 Cup

Water : 5 cup to boil

Sriracha Sause 2tbsp(tastes best with this)

Olive Oil/Any other oil: 3-4 tsp( You can use 2 tsp also, 1 tsp for beans and 1 tsp for rice , In case you want to make it healthy)

Salt to taste

Veggies For Rice And Beans:

3-4 Green chillies( cut from middle ie make it into 2 pieces)

1 cup American Corn(boiled/frozen/thaw)

1 cup Green Peas(boiled/frozen/thaw)

Garlic- 4/5 cloves (minced)

1 Capsicum(finely chopped)

2 Carrots Medium(finely chopped)

4 Onions medium(finely chopped)

1 cup Coriander (finely chopped) 

2 Tbsp lemon juice

For Mexican Spice

1 Tbsp roasted Cumin Powder

1 Tbsp Onion Powder

1 Tbsp Garlic Powder

1 Tsp Ginger Powder

1Tbsp Kashmiri Mirch(Red Chilly Powder)

1 Tsp Oregano

1Tsp Chilly Flakes

1/4 Tsp Cinnamon Powder

1 Tsp Salt

Mexican Salad:

2 Medium Onions (finely chopped)

2 Medium Tomatoes(finely chopped)

3-4 slice chopped Jalapenos

1/2 cup Coriander (finely chopped) 

1 Orange medium finely chopped/ diced into small pieces- pineapple and cucumbers 1 cup

Lemon juice 1 Tbsp

Salt to taste

1 Tsp roasted cumin powder

1 Tsp kashmiri red chilly powder

Onion Ring salad:

1 Big round onion(cutted in round shape)

1 Tsp lemon Juice

Coriander to garnish

Method:

To Prepare Mexican Spice:

Mix well all the ingredients mentioned in the Mexican spice section. Divide into 2 equal parts.

Add half the quantity in Rice and half the quantity in Black beans.

To Prepare Mexican Black Beans:

Take Black Beans wash well and soak it throughout the night in water.

Take cooker boil the beans with 1tsp salt and 5 cup water added to it. (I used 3 full flame whistle and 2 low flame Whistle to boil). Keep aside to cool. Mean while take Kadhai/Pan add 2 tsp oil and heat. Add chopped Onions(2 medium finely chopped) and green chillies, sauté till light brown. Add garlic, sauté for about 2 mints. Add carrots sauté for about 2 mints. .Add salt as per taste. Then add capsicum ,half cup of American corn and half cup of peas and sauté for about 1-2min. Now add boiled beans with water (in which beans were boiled) Do not use excess of water. Add Sriracha sause 2 tbsp and stir. Add 2 tbsp of lemon juice and half the quantity of Mexican Spice. Mix well. At last add sugar. Now add Coriander Add keep aside.

To Prepare Mexican Rice(Type 1)

Take 2 cups of rice in a container and add 5 cups of water and 1tsp of salt. now boil the rice until it softens. Drain water completely with the help of colander strainer. Keep the rice aside and 1 tsp oil into the oil and mix well.

Take a khadhai/pan turn on the flame to medium heat. Add 2 tsp of oil and heat. Add 2 green chillies. Add 2 medium finely chopped onions, sauté till it is transparent. Add 1/2 cup of corn and 1/2 cup of peas. Sauté for about 1 min. Add Salt to taste. Add 1/2 the quantity of Mexican Spice. Mix well. Sauté for about 1 mint and then add rice and sauté for 2 mint, turn off the flame. Add 2 tbsp of lemon juice and 1/2 cup chopped coriander. Keep Aside.

To Prepare Mexican Rice(Type 2)

Same as type 1. Just skip Mexican spice and veggies, and Add extra 1tsp lemon juice.

To Prepare Mexican Salsa/Salad:

Mix well all the ingredients mentioned in Mexican Salad section. Choose either orange or pineapple and cucumber.

To Prepare Onion Ring Salad:

Mix Onion salt and lemon juice. Open all the rings of onions while mixing them all.

Serving:

Take a serving tray. Keep one side rice, the other side beans and in the middle Mexican Salsa.

Garnish with Onion salad, coriander and Sriracha sause.