Mexican Rice with Jacket Potatoes

Cut the potatoes in half with the skin on, and boil it for 10-15 mins on high with a little bit of salt.

Blanch tomatoes for 10 mins, add them to the blender with the roughly chopped onions, 8 garlic cloves, garam masala, salt and cinnamon powder and grind it to a fine paste.

In a pan heat 3 tbsp of oil. Finely chop the remaining garlic cloves. Add the chopped garlic to the pan and saute for 30 seconds, add in the chopped onion to it and saute for another 2 mins.

Add in your chopped vegetables, ketchup, hot sauce, pepper powder and paprika powder and saute for 5 mins. Add in the tomato puree to this and saute for another 5 minute.

Drain your potatoes and scoop out some to make jackets. Fill your potatoes with the prepared filling, add crushed chilli, oregano and cheese on top of your potatoes.

Take a tbsp of oil in a pot, add in your washed rice and saute it for 2 mins, add in water and salt and cook till half done.

Add half of your prepared gravy to the rice and cook till done.

To the rest of your gravy add 1/2 cup of water and mix it thoroughly, now add in your stuffed potatoes to the same pan and cover and cook till the cheese melt on low flame.

Add lemon juice to the rice and mix it thoroughly, add in spring onion greens and serve along with the prepared Jacket potatoes.

Note: Do not over mix the rice else it will start to break.
Do not Add extra water or you will be at loss of flavor.
Do adjust the spice and salt according to your taste but always remember this particular dish is suppose to be fiery.

And please do not forget to tag @appetizing.adventure on Instagram if you try this out!