YJA Convention 2010 07 New Brunswick NJ Ninth

Author(s): Young Jains of America (YJA)
Publisher: Young Jains of America YJA USA

Page 74

Jain Recipes Compiled by Preeti Jain (Wellesley, MA)
JAIN VEGETARIAN/VEGAN
MEXICAN RICE
JAIN VEGETARIAN/VEGAN
SALSA
Ingredients 2 tablespoons olive oil 1 green pepper -- finely chopped 1 cup green beans - diced 1 cup corn 1 1/2 cups long-grain white rice 1 tablespoon chili powder 1/2 teaspoon salt freshly ground pepper to taste 3 tablespoons tomato paste 3 cups water 2 cups cooked kidney or pinto beans 3 tablespoons cilantro -- finely chopped 1/2 teaspoon dried oregano
Ingredients 1 cup de-seeded and finely chopped tomatoes 1/2 chopped green bell pepper 12 chopped red bell pepper V4 cup finely chopped coriander 6 pieces whole jalapeno in vinegar do not take
crushed ones) V2 fresh jalapeno 1/2 teaspoon cumin seed (jeera) powder V4 teaspoon oregano Salt to taste Red Pepper to taste Fresh Lemon juice as needed
Directions . Combine all the ingredients together, mash
and refrigerate for at least 3 to 4 hours. Keep refrigerated till serve. For partially cooked Salsa: you can put the tomatoes in hot water for 10 minutes and then remove the skin and seeds and chop finely. Pierce the green and red bell pepper with a fork and hold over open flame to char the skin. Remove charred skin and chop finely.
Directions • Heat oil in large skillet over medium-high
heat. Add green pepper, green beans, rice, chili powder, salt, and pepper and, tossing often, cook about 2 minutes. Combine the tomato paste with about 1/2 cup of the water and stir to thin out the tomato paste. Stir in the remaining water and mix well. Pour into the skillet and cover. Bring to a boil then reduce to a simmer. Cook 20 minutes or until all liquid is absorbed and rice is done. Remove from heat. Gently stir in the beans, cilantro, and oregano. Cover again and let sit 5 minutes. Serve immediately or let cool uncovered, then reheat.
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VYJA CONVENTION 2010 I New Brunswick