Cheesy Mexican Rice
This cheesy Mexican rice dish is my favourite Mexican side dish. It’s loaded with all my favourite ingredients; cheese, peppers, kidney beans, avocado and so much more.
2 tbsp oil
1 large onion, chopped
3 cloves garlic, chopped
1 tsp green chillies, chopped
1/4 cup red bell peppers, chopped
1/4 cup green bell peppers, chopped
1 tbsp tomato paste
1 tsp cumin powder
1 tbsp paprika
1/2 tsp chili powder
1 tsp oregano
Salt to taste
1 cup tomatoes, chopped
1 can kidney beans
1 1/2 cups Daawat Basmati Rice, cooked
Mozzarella cheese, shredded
Chopped coriander leaves, for garnishing
Sliced avocado, for topping
Sliced lime, for serving
Heat oil in a pot and add the onions. Once translucent, add the garlic and green chillies.
Add the red and green bell peppers and stir. Add the tomato paste and stir for 1-2 minutes.
Add the cumin powder, paprika, chili powder, oregano, salt and tomatoes and stir. Cover the pot with a lid and let cook for 5-8 minutes. Add the kidney beans, stir and let cook for 5 minutes.
Add the cooked rice and mix together. Top with mozzarella cheese and coriander leaves. Cover the pot and let steam for 5 minutes or until the cheese has melted.
Top with sliced avocado and lime and serve.