Mexican Pumpkin Ingredients
- Pumpkin (squash form) 1-1.5 kg
- Steamed long-grain rice white (brown) 200 gr.
- Onions 2 medium
- Sunflower oil 20 ml
- Sour cream 5-6% (mayonnaise) 4 tbsp
- Freshly ground black pepper to taste
- Red bell pepper (paprika) to taste
- Chili pepper fresh slice 1 cm
- Bulgarian sweet pepper 1 medium
- Fresh tomatoes 4 pcs. (medium)
- Creamy hard cheese 400 gr.
- Salt to taste to taste
- Main Ingredients
- Serving 4 servings
- World CuisineMexican Cuisine
Inventory:Knife, Vegetable cutting board, Baking tray, Oven, Kitchen stove, Dining spoon, Tea spoon, Fork, Deep bowl - 2 amount, Rice cooking pot, Colander, Frying pan, Shovel
Cooking Mexican Pumpkin:
Step 1: boil rice.The key ingredient in our dish is rice! Therefore, it must be prepared so that it is cooked tight and crumbly. Actually, steamed rice always turns friable if it is not digested heavily. So, bring the water in the pan to a boil, salt and pour a little sunflower oil. Rice is washed in a separate bowl in slightly salted water several times. Add the rice to the boiling water and, stirring, cook until tender 15 to 20 minutes.
Step 2: prepare the pumpkin.Pumpkin, and we chose oblong, divide in half and clean from seeds and plant fibers. Now we need cut the flesh. This can be done in two ways - or cut out with a knife, but carefully, to leave just a centimeter and a half on the crust and not pierce it in any way; or “scoop out” with a tablespoon, although it would be more like “pick out”. As you prefer. The pulp will either need to be grated on a coarse grater, or very finely chopped. And leave in a deep plate until rice is cooked.
Step 3: vegetables and the main "actors".Now prepare the fried vegetables. To do this, peel the onion and chop finely. We put the pan on the fire and heat the oil. Cut bow getting started fry. Meanwhile, cut and peppers, then tomatoes. To peel them, you can scald them with boiling water, and then peel them off with the tip of a knife. Now to the onion we throw the pepper cut into small cubes, then tomatoes. And fry until golden brown. It is in the vegetable mixture that we pour all the spices and chopped chili peppers. There we add spoons of sour cream and mix again. Mix thoroughly and cover, so that the spices reveal their aroma. Stew in this way no more than 5 minutes.
Step 4: mix the ingredients.We put the oven on the open up to 180 *. We discard cooked rice in a colander, shake off all the liquid and return it to the pan. Salt a little and mix with grated pumpkin. Remove the vegetable mixture from the heat and spread in rice with grated pumpkin. And just mix. We move the cleaned pumpkin baths to ourselves and spread the mixture in half in two baths, after having previously lubricated them with oil from the inside. On a fine grater we rub the cheese and sprinkle on top both baths with cheese and a vegetable mixture. We put the baths in the oven for 20 minutes until ready. The baking sheet under the pumpkin baths is either greased with oil or lined with cooking paper.
Step 5: serve the Mexican pumpkin.Before serving the Mexican pumpkin, slightly cool it and put it on serving dishes. Put the rice from the baths in plates with a spatula and listen to enthusiastic and surprised exclamations! Enjoy your meal!
- - Serve Mexican pumpkin with red wine for dinner;
- - The level of spice can be varied, but it is better to add chili peppers, so it will be much tastier!
- - Instead of fresh chili, you can use sauce with aroma and slices of chili, only you need to stew in a pan a little less.