Mexican Kidney Beans Rice

I'm blogging today after a long break...it feels like I'm blogging for first time. Lots of recipes are in drafts, some with only pics, some with half text done..I'm not getting enough "me" time when I can sit and finish up those posts. Sorry for that. Life has become more hectic nowadays, my twins boys are becoming more active day by day and for me there is no peace for whole day. Even if I get some time, I prefer doing nothing that time and just sit with my eyes closed. Blogging doesn't come on my mind around that time. Same time I also miss blogging. That's why once in a while you'll see some posts on my blog, too.
So, in this kind of daily routine, I prefer some kind of one-pot quick-fix meal for my lunch. Same time, I mostly like some kind of rice recipes foe my lunch, as I'm an Indian after all. So, whenever I am in need to fix one-pot quick-fix meal, I love to prepare Mexican Rice, with kidney beans and lots of vegetables, which is filling and nutritious and very easy to make...
Mexican Rice is an authentic dish of Mexico, where rice is sauted in very little oil till brown, then cooked with a paste of onion,garlic and fresh tomato or tomato paste and simmered in vegetable or chicken stock. It is absolutely delicious and healthy one-pot meal. In basic Mexican rice, beans are not added, but I love to add them to make it more nutritious and filling. And it also adds some texture to the rice, too.

Ingredients : 

Long grain rice : 1 cup
Red Kidney beans : 2/3 cup (Soaked in water overnight and cooked/canned)
Mix vegetables(carrots, green pepper, corn) : 1 cup(cut into small pieces)
Onion : 1 (medium)
Garlic : 2-3 cloves
Fresh Tomato : 2(medium)
Tomato paste : 2 tblsp. (for more colour and flavour)
Vegetable/chicken Stock : 1 cup
Salt to taste
Chilli Powder : 2 tsp.(optional)
Oil : 2 tblsp.

Method : 

• Soak kidney beans overnight if possible, otherwise soak for 3-4 hours in hot water. Then cook until done. Keep them aside.
• Wash and soak the rice in little water for 15 minutes. Then drain it. 
• In a blender, take chopped onions, garlic, tomatoes, tomato paste and vegetable/chicken stock and blend well.
• Heat oil in a non-stick pan. When oil is really hot, add the rice and salt. Stir until rice changes its colour. Add chopped vegetables and cooked kidney beans. Stir for few minutes.
• Now add blended mixture into the rice. Mix well with rice. Add little more water if needed. The water level should be at least double the level of rice. Add salt to taste and chilli powder and simmer once water starts boiling.
• Stir in between very lightly from all sides but do not stir too much. Do not let it burn at the bottom. Wait till rice absorbs all the liquid. Check the seasoning and stir fry the rice very gently till all the water disappears and gives a dry fluffy rice dish.
• Serve hot. Enjoy with a simple salad dish with Mexican dressing. 

I love to have my mexican rice with this Red cabbage, kidney beans and tomato salad. Enjoy............

Sending these two recipes to Two for Tuesdays Recipe Blog carnaval