Being an Indian I love spicy food. I got introduced to Mexican rice when I was introduced to rice bowl at Chipolte in the USA. I instantly fell in love with it because the flavors have similarities to Indian rice dished. Mexican Rice is cooked within tomatoes gravy and enhanced with cilantro. Fyi, Cilantro is Coriander. So much so far being fancy! When accompanied with sour cream, salsa, guacamole it hit the top of my favorite rice dishes.
Mexican rice can be a side dish when serving Mexican food! Not only is it simple and takes under 10 minutes to prep, but it’s perfect when served with tacos or you can eat it as a main dish too. So let’s make this amazing Mexican rice/Spanish rice recipe
Mexican rice/Spanish rice
- 1 tablespoon olive oil
- 1 cup rice
- 4 cloves garlic minced
- 1/2 cup onions finely chopped
- 1/3 cup corn
- 1/2 cup coriander/cilantro finely chopped
- 1 tablespoon salt
- 1/2 tablespoon chili powder add extra if you want it to be spicy
- 1/2 tablespoon cumin powder
- Wash the rice three times and let it soak for at least 30mins.
- In a pan, take olive oil. Take some garlic and saute it till the raw smell is gone.
- Add onions, corn, and coriander and saute till the onions become transparent.
- Meanwhile, take some chopped tomatoes and make a puree in the blender.
- Add this to the pan, cook till the tomatoes leave some water.
- After that add spices to the pan, salt, cumin powder, chili powder. Mix it well
- Remove the water from the rice and put the soaked rice in the pan. Add about 2 cups of water. (*see notes)
- Mix everything, cover the pan, and let the rice cook
- Garnish the Mexican rice with coriander
- Mexican rice with sour cream, salsa, chips and guacamole.
- You can use a can of tomato puree instead of fresh tomato puree.
- Instead of water, you can use nice vegetable broth to enhance the flavors more.
These soft, buttery Garlic Knots are very easy to make. Dip and Garlic knots together are a sure shot party pleaser! You can make the Garlic Knots with leftover pizza dough as well. Make more than you want as these crunchy, fluffy, and buttery Garlic knots will be over before you know it.
So lets start making them…
Homemade Garlic Knots Without Yeast
- 1 cup flour wheat, all-purpose, almond, gluten-free
- 1 cup greek yogurt or hung curd
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- milk or egg white
- 1 teaspoon oil to apply on the tray
- 1 tablespoon butter
- 4 cloves chopped garlic
- 1 teaspoon mixed herbs
- Mix all the dry ingredients in a bowl
- Add half a cup curd first, mix it and then add the rest.
- Knead the dough till it becomes smooth.
- Cover the dough and let it rest for at least 20 minutes. After resting the dough will have become airy.
- Now, divide the dough into two parts. Keep the first part covered.
- With the second part, make them into small round parts (Approx. 20 grams each).
- Roll them with your hands, and make it a long tube.
- Turn the tube and knot it.
- Preheat the oven for 10 minutes at 180C (360F) and then put a parchment paper or foil on a baking tray. Apply oil to avoid sticking.
- Brush the knots with egg wash or oil. And put it for baking for approx. 20-25 minutes. (The baking generally varies depending on the size of oven)
- While the knots are getting baked, take some butter, chopped garlic, and mixed herbs in a pan and sauté it for 2 minutes.
- Once the knots are ready, let it cool down for 15 minutes. (Though you will be tempted to eat it out) Apply the garlic herb butter on it.
- And voila, they are ready. The buttery garlic knots will be crunchy from outside and soft from the inside.
- Store the leftover dough in the refrigerator for 4-5 days in a sealed container. When ready to serve, preheat in the oven for 10 minutes or until heated through.
- If the baking powder has expired, the bread won’t rise.
- Knead the dough until there are no lumps.