Mexican Accompaniments: Served with White Chili

August 12 , 2011 by: Praerna Kartha American & Mexican, Sides & Accompaniments

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
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


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


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
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!!
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!

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About Me

Hi! I’m Praerna Kartha – a food blogger, photographer and stylist based in New Delhi, India. Food-Dee-Dum is a recipe journal, filled with my experiments in the kitchen and other musings about food.

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