Mexican Brown Rice with a Bengali Twist

Follow me on Twitter. Fan us on Facebook . Visit my Flickr photostream.
You can also Subscribe to BengaliCuisine by Email

A weekday generally starts as early as 7 in the morning, preparing breakfast and lunch, taking a shower, having your food and reaching office by 9 am. After an entire day of work, coming back home and then again thinking what to prepare for dinner is like a capital punishment.

The pain of thinking what-to-cook for dinner tonight kills my little energy for cooking, so I always plan ahead. Weeknight dinners are never that pompous, the best way to make your tongue and tummy both happy is to have a casserole preparation- doesn’t take much time, and tastes great. With the constant pestering from friends and family, I finally started reducing my carbohydrate content (but, that doesn’t mean I left having rasogollas :)), anyways a bowl of brown rice couple of times a week is fine with me. But, still shifting from the fine white rice to the sticky brown rice is a little jump on my side. So, the other night I thought of preparing my brown rice a little differently. Searching for brown rice recipes, I came across one which had Mexican style brown rice preparation. The preparation was with boneless chicken, but as I am on a strict vegetarian diet at present, I thought of replacing the chicken pieces with soya bean chunks and making it a little spicier to suite the Bengali tongue of mine.

I prepared it on gas oven, but if you are too lazy even to click on the burner, you can try this recipe in a microwave. Just follow the instructions mentioned in the microwave fried rice recipe. Put in the soya bean chunks along with the vegetables.


1 cup brown rice
2 large sized onions, finely chopped
6-8 cloves garlic
1 bell pepper (any color), finely chopped
1 cup soya bean chunks, steamed
½ teaspoon turmeric powder
1 teaspoon chili powder
2 tablespoons sunflower oil
Salt to taste


  • Heat oil in a medium nonstick saucepan over medium heat and saute the onions and garlic untill the onions turn golden brown
  • Add in the bell pepper.
  • Stir and add the brown rice,
  • Pour in 3 cups of water or broth (optional) , add in the spices
  • Bring mixture to a boil, then reduce heat to low.
  • Simmer, covered, for 20 to 25 minutes or until the broth is absorbed.
  • Season and serve hot

Hot Tip – You can add vegetables of your choice, and have it with spicy chicken curry.

Food Contest

Don’t forget to participate in the Father’s Day event happening at Cook Like a Bong. The last date of submission of all your entries is 15th June, 2011. You can send as many entries as you want . Send in your dad’s favorite recipes, your stories about your father, and any gift ideas for the day, or just send a photo of yours with your father – we’ll publish here on Father’s Day.

And, for the Father’s loving child there will be a surprise gift announced for the best entry. So, send your entries quickly and enroll yourself to get a great gift from Cook Like a Bong.


If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too.You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader

Blog Widget by LinkWithin

One thought on “Mexican Brown Rice with a Bengali Twist

Leave a Reply

Your email address will not be published.