Mexico: With VeeTee Rice

VeeTee rice have challenged some bloggers to come up with a recipe using one of their new range of four microwavable rice packs.  Having just returned from Mexico City I chose the Mexican rice (a spicy Mexican style rice with adzuki beans, sweetcorn, tomatoes and jalapeno peppers) and received a hamper with the rice and some items based on the Mexican theme.

VeeTee’s new rice range is so easy to heat up in the microwave in just 2 minutes. The new varieties are Spicy Mexican, Thai Jasmine, Peri Peri and Pilau.

I made some quick and easy enchiladas stuffed with the rice and covered with a left over pasta sauce from the night before.  Here is what I served to Mr R for his Saturday brunch:-

Mexican rice stuffed enchiladas served with guacamole, roasted sweet corn salsa, mango and chili yoghurt and crispy tortilla pieces.

I prepped my salsa, yoghurt and guacamole first letting the flavours enhance.

Roasted Sweet Corn Salsa:

2 cobs of sweet corn

1 Tbsp cold pressed rapeseed oil

2 Tbsp unsalted butter

Small piece of red chilli

Rind of 1 lime

Juice of ½ lime

Salt and pepper to taste

Take the kernels off the corn cob and fry in a small frying pan with the oil and butter already heated, stirring whilst the kernels cook and brown slightly.  Add S&P to taste before turning the heat off.

Put in a small bowl and grate the zest of one lime and add the juice of ½ lime.

(this salsa was so nice I will be making it on a regular basis!)

Chunky Guacamole:-

1-2 avocados, peeled and the flesh removed. (keep the stone)

Tabasco sauce as per taste – I used the Smoked Chipotle

Juice of ½ lime

Salt and pepper to taste

Peel the avocados and remove the stone.  Put the flesh into a bowl and roughly mash with a fork.

Add the Tabasco sauce and salt & pepper to taste.

Sprinkle with the juice of ½ lime.

Put the avocado stone in the bowl and leave it until serving as this will help the colour to stay green and not go brown.

Mango and Chili Yoghurt:-

¼ ripe mango (peeled)

4 Tbsp plain Greek style yoghurt (I used Total Greek)

Tabasco sauce as per taste – I used the Smoked Chipotle

Small piece of red chilli

Chop the mango slice and put into a bowl.  Add a small piece of red chilli finely chopped, Tabasco sauce to taste and 4-5 Tbsp Greek style yoghurt.  Mix thoroughly and put aside.

Crispy Tortilla Pieces:-

Take a packet of Mexican style wraps.

Cut two or three wraps into four pieces each and lay out flat on a baking tray or stone.  Brush lightly with cold pressed rapeseed oil, sprinkle with sea salt flakes, lime rind and brush with lime juice.

Bake 10 minutes in a hot oven (around 190o-200o) until getting brown and crisp.

Mexican Rice Enchaladas:- (using VeeTee Microwaveable Mexican Rice)

Heat the two packs of VeeTee Microwaveable Mexican Rice for 2 minutes in the microwave.

Lay the tortilla wraps out one at a time and fill the middle with the rice.

Roll up tightly and lay seam down in an ovenproof dish.  Roll each one up and place side by side.

Spread some tomato sauce over the top (I used some leftover pasta sauce with garden vegetables).

Top with grated cheddar cheese

Bake in a moderate oven (around 180o) for 10-15 minutes until the cheese has melted.

Serve on a plate with the crispy tortilla pieces and small bowls of the side dishes.

Serve as a Sunday lazy brunch and think of Mexico!  Enjoy.

I was sent a hamper from VeeTee to create the recipe.  All opinions and photos are my own.