Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, mushrooms, red tomato, green tomato, etc. Despite the introduction of wheat and rice to Mexico, corn is the most commonly consumed starch in almost all areas of the country and serves as the main ingredient in many local recipes (e.g. corn tortillas) pronunciation:taw-tee-uhz
The other basic ingredient in all parts of Mexico is the chile pepper. Mexican food has a reputation for being very spicy, but it has a wide range of flavors and while many spices are used for cooking, not all are spicy. Many dishes also have subtle flavors. Chiles are indigenous to Mexico and their use dates back thousands of years. They are used for their flavors and not just their heat, with Mexico using the widest variety. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, and chile pepper is often added to fresh fruit and sweets.
Chipotle, smoked-dried jalapeno pepper, is very common in Mexican cuisine.
Traditional Mexican Cuisine has a distinct taste and it’s made up of a few common ingredients. That spicy flavor is due to things like onions, garlic, chile powders, herbs, spices, and a few that are specific to this style of food. Garlic is among the most common flavors you will find in Mexican food. Oregano and cumin bring a lot to that signature Mexican flavor. They are two of the main herbs used to spice up dishes.
I’m kicking off today with this insanely delicious and colorful Mexican Vegetable Rice Bowl. I love that there are so many vegetarian options in Mexican cooking. There’s also so many dishes, leaving little room for food boredom. This recipe is inspired by Mexican cooking, and it’s basically a bunch of really great ingredients packed into a super filling bowl.
The base of this bowl is Navara red rice . It is the rice of Kerala.Navara has an important place in the Ayurvedic system of treatment and is used, alone or in combination with other herbs to treat many diseases.
Next ingredient is the Beans. No culture does beans better than the Mexicans. I used red kidney beans ( rajma) for this recipe.
Pico de gallo (pronunciation: pico- de- gayo), also called salsa, is commonly used in Mexican Cuisine. It is traditionally made from chopped tomato, onion, jalapenos, mixed with salt, cumin, lime juice, and cilantro.
Stir fry vegetables add colour and crunch to this recipe. Add vegetables of your choice ( coloured peppers, zuchinni, Mushrooms, broccoli), tossed in oil and herbs.
Lettuce,it is nearly impossible to relish a hearty salad, sandwich or burger without some crispy lettuce leaves, it certainly adds soul to your favourite delicacies.
Cheddar Cheese, is a great choice to use it a side with your rice Bowl.
Let’s get started with the recipe. Boil 1cup of rice( any rice of your choice). Keep aside. Boil Beans and keep it aside too. For pico de Gallo, chop onions,tomatoes and coriander. In a bowl mix well adding lemon juice and salt. Chop some Lettuce. Grate some sharp cheddar cheese. For stir fry vegetables: chop all the vegetables of your choice, in a pan heat Olive oil and add the vegetables. Mix in salt, pepper, cumin powder, and dry oregano leaves.(donot over cook the vegetables). Assemble all of the above Ingredients in a wide bowl. Savour!
Notes:
1. You can boil corns and add to the bowl.
2. You can skip the vegetables and grill cottage cheese or you can add cottage cheese to your vegetables.
3. You can drizzle chipotle sauce on top.
4. You can add some sour cream. It makes the bowl more tasteful.
I hope you take a stab at this recipe- it’s seriously delicious. Make sure to tag me in any food pics you take of this dish, and I’ll catch you soon.
COOK. EAT. HAPPY!!
MY HEAD OVER MEALS 