Baked rice with Mexican vegetables

Name: Baked rice with Mexican vegetables
Ingredients: 1 cup (200 ml) rice; 800 ml water; 1 teaspoon sea salt; 1/2 teaspoon ground pepper; 400 g Mexican vegetables; 1 tablespoon oil; 1/2 teaspoon dried oregano; 3 tablespoons pepper paste; 2 tablespoons oil

Season - Baked rice with Mexican vegetables by Patricia N. - Recipia

Baked rice with Mexican vegetables has browned edges and a soft center, and the pepper paste gives it color and a level of heat that depends on the variety. I spread it in a thin layer so the grains around the edges brown well, and eat it on its own as a meatless main, not just as a side. Prep: 10 minutes. Cook: 50 minutes. Rest: 15 minutes. Total time: 75 minutes. Serves: 4. About 340 kcal and 6 g protein per serving.

Ingredients

1 cup (200 ml) rice
800 ml water
1 teaspoon sea salt
1/2 teaspoon ground pepper
400 g Mexican vegetables
1 tablespoon oil
1/2 teaspoon dried oregano
3 tablespoons pepper paste
2 tablespoons oil

Preparation

1. Rinse the rice in 2-3 changes of water. Put it in a saucepan with 800 ml water, 3/4 teaspoon salt and the pepper, then cook over low heat for 15 minutes, until the grains are tender. 2. Drain the rice, cover the saucepan and set it aside for 15 minutes. 3. Put the vegetables in a saucepan with 1 tablespoon oil, the oregano and 1/4 teaspoon salt. Cook over high heat for 5 minutes, until hot. 4. Mix the rice with the pepper paste and vegetables. 5. Grease an ovenproof dish with 2 tablespoons oil and spread the mixture in it. Bake at 200 °C for 30 minutes, until browned. Serve right away.

Notes

You can add 150 g sliced mushrooms, browned separately before mixing them with the rice. The dish keeps in a sealed container in the fridge for up to 3 days; if you make it ahead, cool it and refrigerate until baking. It goes well with a cabbage salad dressed with vinegar. Frozen vegetable mixes vary, and if they release liquid in the saucepan, keep cooking them until no liquid pools in the pan. For grains that stay more separate, choose long-grain rice and drain it as soon as it softens. Pepper paste can be hot, so taste it first and adjust the amount to suit its heat.