Nachos Loaded Mexican Rice

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A perfect recipe, loaded with the crunch, the softness & the gooeyness. it fills your mouth with pure bliss with delightful flavours. Enjoy!!!
Preparation time: 10 mins 
Cooking time: 15 mins
Baking time: 20 mins
Serves: 8 

Ingredients
Step 1
Rice layer 
Oil 1 tbsp
Red chilli flakes 
Oregano dried 1 tsp
Rice soaked 1/4 cup
Salt 1/4 tsp
Water 3/4 cup 

Step 2
Beans layer 
Oil 2 tbsp
Garlic 1 tbsp
Onion 1 medium
Salt 1 tsp
Red chilli powder 1 tsp 
Kidney beans boiled 250g
Marinara sauce  200g
Water 1/2 cup optional 

Step 3
Finale
Oil1 tsp
Nachos chips 50g
Cheese 50g
Read capsicum 50g
Yellow capsicum 50g
Green capsicum 50g


Method
  • Preheat the grill to 190°C
Step 1
Rice layer
  • In a pan heat oil and add the ingredients one by one sauteing in between.
  • Cover and let it cook until the water vanishes on medium flame
Step 2
Beans layer 
  • In another deep pan drop the ingredients one by one and cook.
  • Let it boil and mix it thoroughly 
Step 3
Finale
  • Grease a baking dish with oil.
  • Layer first with1/2 the prepared beans. 
  • Now layer with the rice covering the Beans layer properly.
  • Now spread the crunchy nachos over it.
  • Now sprinkle the remaining beans over the nachos. 
  • Sprinkle the colourful capsicum over it.
  • Finally, sprinkle the grated cheese over it.
  • Bake at 190°for 20-25 mins.
  • Take it out.
  • Let it rest for 5 mins.
  • Serve hot 
  • Enjoy!!!

MACROS/Serving(8)
Cal 207
Total Carbs 24g
Fibre 3g
Sugar 3g
Protein 6g
Fats 10g

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