Bean and Cheese Rice Tacos

Bean and Cheese Rice TacosBean and Cheese Rice Tacos recipe shared by Jatin Patel from Mishtann.

 

 

 

 

 

 

 

Bean and Cheese Rice Tacos
 
Author:
Recipe type: Dinner
Ingredients
  • Mishtann Basmati Rice-200 gm or 1 cup (as per US RATIO).(rinsed twice ,soaked for 20 mins and Boiled).
  • Kidney Beans-12 cup soaked overnight and boiled.
  • Onion-2 nos chopped.
  • Garlic-7-8 cloves chopped.
  • Pickled Jalapeños -67 pc chopped.
  • Red chili powder-11/2 tsp.
  • Cumin powder-1 tsp
  • Garam masala-1 tsp.
  • Salsa sauce-2 tbsp.
  • Red chili flakes- 1tsp
  • Dried oregano-12 tsp
  • Water-14 cup
  • Pepper-to taste.
  • Salt-to taste.
  • Oil-1 tbsp.
  • Cheddar cheese-1 cup grated.
  • Corn taco shells-8- 12 shells.
Instructions
  1. Heat oil in a cooking vessel, add the garlic and onion and saute.
  2. Add the beans, jalapenos, red chili powder, cumin, salsa sauce and garam masala. Add water and continue to saute for 3-4 mins.
  3. Add the boiled rice and stir.
  4. Add the red chili flakes and dried oregano.
  5. Add the salt and pepper to taste.
  6. Continue to steam over low heat for 2-3 minutes and keep this mixture aside.
FOR ASSEMBLING
  1. Take a corn taco shell, add the bean and rice mix. Layer with a generous amount of grated cheese and a sprig of cilantro or coriander.
  2. You could also layer the taco with finely shredded cabbage or iceberg lettuce for that extra crunch.
  3. Serve immediately.
 

     

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