Mexican Accompaniments: Served with White Chili

These are the accompaniments I used with my White Chilli dinner. Unfortunately, I’m very low on photos for this post. (Blaming it on AK’s sprained ankle again)!

Mexican Rice 

For 8 people, I used:

3 cups long grained white rice
2 cups chicken stock
4 cups water
2 tbsp vegetable oil
1 tsp salt
½ tsp turmeric
1 tsp roasted cumin powder
1 tbsp rice
1 onion, chopped
3 green chillies, chopped
3 cloves garlic, minced
4 tomatoes

Here’s how I made it:

I dunked the tomatoes in boiling hot water for 10 mins so that the skin loosened and I could remove it. Then I chopped them up roughly (slightly chunky-ly).
I washed the rice well, i.e. until the water in which I immersed the rice was clear, and not cloudy.
In a pan (with a lid) I heated the oil. I added the onions and fried till translucent. Then I added the chillies and garlic and fried for another minute.
I added the tomatoes and cooked them on medium heat for about 10 mins. Then I added the salt and spices and roasted till the air was fragrant with the aroma!! (About another 5 mins).
I then added the washed and drained rice. I cooked it, stirring occasionally, for about 5 minutes on medium heat. The rice took on a lovely golden colour.
I then added the stock & water, stirred and brought it to a boil. At this point, I put on the lid and lowered the heat to minimum. I cooked it for about 6-7 mins, until the rice had absorbed all the liquid. Depending on your stove, the time could vary so keep a close eye on it.
When I saw gaps appearing in the rice and the liquid absorbed, I turned off the stove and allowed it to sit in the steam (without lifting the lid) for another 10 mins. Then I lifted the lid and stirred the rice gently with a fork to separate out the grains.
Then I placed it in a dish, ready to serve!

Corn Salad

Here’s what I used:

1 cup Frozen Corn
1 Red Pepper
1 Yellow Pepper
Salt, Pepper, Red Chilli Powder
Juice of 1 lemon
I microwaved the corn for about 1 mins and allowed it to cool.
I chopped up the peppers to match the size of the corn kernels…
Mixed them up and added the seasoning. I had a 5 minute salad ready…!!

Roasted Crispy Potatoes

Here’s what I used:

6 potatoes
2 tbsp melted butter
2 cloves garlic, minced
1/2 cup breadcrumbs
¼ cup flour
1 tsp salt
Fresh ground pepper

Here’s how I made it:

I scrubbed and washed the potatoes (very well, because they were to be consumed with the peel). Yes I know there are 8 in the pic. While I was chopping them, I decided there were too many and cut out two of them!
I placed the butter and garlic in a microwave safe dish (with a lid). I then cut up the potatoes into wedges (sort of) – each potato into 8 pieces. I added these to the dish and tossed them well to coat with the butter garlic mixture.
I placed the lid on and microwaved the potatoes on high for 5 mins. When done, I lifted the lid and allowed the steam to escape (else the potatoes will become too watery and the dry ingredients will fall short.)
When the potatoes had cooled down considerably, I pre-heated the oven to 200 C. (Top and bottom coils).
I mixed the breadcrumbs, flour and salt in a bowl. I added this mix to the potatoes in parts and tossed to coat.
Then I placed them on a foil lined cookie tray in an even (sort of) layer! I baked these for about 30 mins, or until nice and golden!

Pico De Gallo

This is the simplest of ALL!!

Here’s what I used:

3 large tomatoes
2 onions
3 green chillies
A WHOLE lot of cilantro/ coriander leaves
Salt & Pepper
Juice of 1 lemon
I chopped up the tomatoes, onions, chillies and coriander finely and placed them in a bowl. I added the salt, pepper and lemon juice. Tossed it, refrigerated for an hour and it was ready to serve!


  1. [...] White Chili: Hearty Chicken Meal Aug12 by PK My mom’s favourite western meal is Chili Con Carne with Rice. Well, apart from steak. And spaghetti with meatballs.  And… Anyhow, we grew up on a lot of Chili (for short!). It is a wholesome, rich, fulfilling stew of meat and red (kidney) beans. Recently, I chanced upon a recipe for WHITE Chili on PW’s site. What is that, you might ask?!?!!! It’s the white version of Chili. Duh. But seriously, its a stew of chicken and white beans! I decided I HAD to try it since AK is definitely more of a Chicken than Red Meat person. I obviously modified it to use available ingredients… Here’s what I used (for 8 people) 2 chicken breasts 1-1/2 cup black eyed peas (lobiya/ raungi/ chawli) 2 tbsp Cornmeal (makki ka atta – which I couldn’t get hold of anywhere because it’s the summer. Fortunately, my life-saver mother had a leftover packet from the winter!!) 1 cup (whole/ full fat) milk 2 onions, chopped 3-4 green chillies, chopped 3 cloves garlic, minced 1 tsp roasted cumin (jeera) powder 1 tsp red chilli powder Salt & pepper For garnish: Grated cheese Sour Cream Cilantro/ Coriander Leaves Fried Onions First, I placed the beans in a pan and covered them with water. I let them soak all day, while I was at work… By the time I returned, they had swollen and looked like this  – almost triple their size and soft enough to split, if I was to press a bean between 2 fingertips. I put the 2 chicken breasts in a pressure cooker, added about 8 cups of water along with ½ tsp of salt. I pressure cooked it until I got 1 whistle. Allowed it to cool a little and reserved all the water (chicken stock). I then shredded the chicken (well my brother did. I should give him credit when due…!) I heated about 2 tbsp butter and 2 tbsp oil in the (now washed) pressure cooker and added the chopped onions. When they were pale and translucent, I added the chopped chillies and minced garlic. Having stirred it for a minute, I added the drained beans and gave it all a good stir. I then added the red chilli powder, cumin powder, 1 tsp salt and some fresh ground pepper and gave it a good stir… Pictures from this part on are sparse. Sorry I was juggling too many things and AK sprained his ankle so couldn’t help with photos of this entire session… Anyhow, I added 6 cups of the reserved chicken stock, stirred the mixture and put the lid on. I gave it one whistle and turned the heat off to allow it to cool enough that I could handle the cooker. I let out the steam/ pressure, opened the lid and added the chicken. I cooked it on a slow fire for almost an hour. By this time, I was quite distressed that my white chilli looked red. Result of the red chilli powder… Anyhow, I then took the cornmeal in a cup… Added the milk to it and stirred it well to get rid of all the lumps… I added this mix to the stew and let it cook for another 15 mins. And lo behold. My chilli wasn’t red anymore!!! Well, it wasn’t quite white, but I was happy with it. To assemble, I poured it in a bowl. Grated some cheese on it. Sprinkled it with lots of cilantro/ coriander. Added a dollop of sour cream. Lastly, sprinkled some of my heaven (read Mom) sent fried onions!! Served it with Mexican Rice, Corn Salad, Crispy Roasted Potatoes and Pico de Gallo!! [...]

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