Mexican blend for weight loss recipe. Rice with Mexican mix

Somehow I got my hands on a bag of Mexican frozen mix. I didn’t want to invent, let alone cook complex intricate dishes, so I had to cook something simple, tasty and satisfying. Namely, an omelet with a Mexican vegetable mixture. A whole frying pan of such an omelet is quite enough to feed a family of three.

To prepare the dish, you will need a package of frozen Mexican mix, chicken eggs, vegetable oil for frying, preferably refined, salt, spices. You can defrost the vegetable mixture in vivo, not necessarily to the end - the vegetables will "reach" in the pan. Transfer them to a colander and rinse under running water, then shake a few times to drain excess water.

Given that the Mexican mix consists of: corn, green peas, green beans, carrots and zucchini, you can easily find these ingredients on the shelves of your refrigerator, so it is not necessary to buy ready-made. Send the vegetables to a frying pan pre-lubricated with refined oil and heated, fry over low heat while you beat the eggs - just a couple of minutes.

In a large convenient dish, beat 4-5 chicken eggs, salt and add spices. If desired, you can add 30-40 ml of milk. Whisk well with a fork or whisk.

Pour the beaten eggs into the pan and mix them with the vegetables. Cover with a lid and simmer over low heat, checking periodically to see if it burns. After 5 minutes, you can make holes in the omelet with a spatula through, to the very bottom of the pan, so that it bakes faster and so that, until the top comes to readiness, the bottom does not burn.

If desired, at the very end of cooking, you can rub everything with hard cheese, it will turn out even tastier. But we liked it too. Serve the omelette with a side dish, meat, fish, or just sauce.

An omelet with a Mexican vegetable mix can be served immediately before it is cold, or left in the morning - for breakfast - you will not be disappointed. Bon appetit!

It often happens that there is no time at all to prepare dinner, and the family is already banging spoons on the table. Then frozen vegetable semi-finished products can come to the rescue. They are useful and do not require special skills from the cook. Compliance with proportions is also not necessary. A great option is to cook frozen mexican mix. It is rich in vitamins, tasty and liked by children for its beautiful, bright appearance.

Mixture selection and preparation for cooking
What Can You Make With Frozen Mexican Mix
How to make Mexican Blend
- in a frying pan
- In a slow cooker
- in the microwave
- In the oven

Selection and preparation of products

If the mixture is purchased in a store, then it is important to choose the right one. When the goods are sold by weight, you can check the color of vegetables, their condition. There should be no ice on the product.

The composition of the package with the Mexican mix should be constant: green beans, corn, peas, onions, carrots and bell pepper. Many people think: since Mexico, then this is the use of hot peppers and savory spices. But there is nothing of the kind in the frozen semi-finished product. During the cooking process, you can add seasonings and salt to taste yourself.

The Mexican mixture does not need to be thawed. You can immediately start heat treatment. But if defrosting nevertheless occurs, then you need to cook the product immediately. You can not re-send the mixture to the freezer. Therefore, it is convenient to store it in separate packages of small volume.

Another option is to make your own Mexican mix and freeze it properly. To do this, select fresh vegetables, peel them and wash them. Cut into small pieces. Add beans, corn and peas. Mix and divide into serving containers. Sign the date and send to the freezer.

Frozen Mexican Mix Dishes

The Mexican mixture may well act as an independent dish. It is also used as a side dish, an additive to casseroles, soups and salads. For example, from a Mexican mixture you can cook:

Vegetable garnish. The mixture without prior defrosting is sent to the pan and fried with a small amount of vegetable oil for 2 minutes. Spices and salt are added as desired. Then you need to pour a little water and simmer under the lid for a couple more minutes. A great addition to meat or fish is ready!

Vegetable omelet. Based on the Mexican mix, you can make a delicious and hearty breakfast by adding a couple of eggs. First, oil is heated in a frying pan, vegetables are added, fried, salted and seasoned. Cook for 2 minutes covered. Then you need to beat the eggs with milk and pour the semi-finished product with this mixture. Simmer until the dish is completely cooked.
Soup. While the potatoes are cooking in the pan, you can prepare the mixture. It is heated in oil with onions and mushrooms. Then all the ingredients are mixed and cooked until fully cooked. Spices, bay leaf, salt are added. This is the base for soup, any cereals and meat can be an addition.
Pizza. It is necessary to bring the Mexican mixture to readiness in a pan. Take a ready-made pizza crust or make your own dough. Lubricate the layer with sauce or tomato paste, put vegetables, salt. Top mugs of tomatoes, grated cheese. You can cook in the microwave or oven until the cheese is melted. This type of pizza is vegetarian. You can also diversify the recipe by adding meat or ham.
Salad. The frozen mixture must simply be boiled in salted water. Sue, season with olive oil, add fresh herbs. The original salad will be a great addition to meat dishes.

Pros and Cons of the Mexican Blend

Like any dish, ready-made frozen Mexican mix has its positive and negative qualities.

Pros of using a Mexican blend:

fast cooking;
simplicity;
profitability;
does not require defrosting;
use of various techniques and recipes;
the benefits of the products;
excellent taste and aroma.

The product has a very low calorie content. By itself, it is considered dietary. The mixture has many useful substances, saturates the body with vitamins and minerals. Thanks to quick and proper freezing, all the benefits of natural ingredients are preserved.

The only downside to this product is that it belongs to the category of convenience foods. The dishes based on the Mexican mixture are simple, quite difficult, almost impossible to make something gourmet from it. But at any time you can get a pack of vegetables and quickly feed the whole family.

Methods for preparing the Mexican mixture

Various ways of processing the product allow you to get dishes that are original in taste. The mixture can be fried in a pan, boiled or stewed, using the method of baking in pots. Even easier is to cook a semi-finished product using a slow cooker or microwave.

in a frying pan

The easiest way to feed your family a delicious dinner is to cook vegetables in a pan. To do this, you just need to pour a little vegetable oil and fry the mixture for 5 minutes under the lid. You can add water or broth. Other ingredients that can make the dish more interesting are also welcome.

In a slow cooker

It takes more time to prepare the mixture in a slow cooker than in a microwave or a frying pan, but the advantage of the method is that constant control over the process is not needed. The device will turn itself off at some point.

The basic recipe for making a Mexican mixture in a slow cooker:

Set the machine to the "Baking" mode.
Saute onion and garlic in butter in a bowl.
After 5 minutes, add the mixture and sour cream.
Simmer under the lid for an hour on the "Extinguishing" mode.

in the microwave

It's easier not to think of it. Without preliminary preparation, the mixture is placed in a glass dish and sent to the microwave for 5 minutes at high power. You can add spices, a little water or broth. Serve with boiled rice, any kind of meat or fish.

In the oven

The method is good because it does not require the use of oil. The dish turns out to be dietary and healthy. Great option for kids lunch. The finished mixture can be ground in a blender and fed to the baby.

The frozen mixture is poured into a special dish for the oven. You can use heat-resistant glass or clay pots. Water is poured, covered with a lid. Prepared for 20 minutes at 180gr.S.

Mexican mix: how to cook a semi-finished product for freezing at home

To prepare such a Mexican mixture, it will take about 30 minutes. The output of the mix is about 2 kg.

Ingredients of the Mexican mix:

corn - 500 grams,

Bulgarian pepper - 500 grams,

green peas - 500 grams,

carrots - 500 grams,

green beans - 500 grams.

How to Make Frozen Mexican Mix (Work Order)

All vegetables should be washed well and left in the air until dry.

Cut the corn kernels off the cob with a sharp knife.

Cut off the ends of the string beans on both sides. Cut each pod into three pieces; cuts should be slanted.

Peel the bell pepper and cut into cubes. For a Mexican mixture, peppers should be bright, preferably red. Then the result will be bright and beautiful.

Peas ripen much earlier than other vegetables, we advise you to take care of them in advance, clean and freeze them in June, and add already frozen peas to the mixture.

Peel the carrots and cut into small cubes.

Put the prepared products in a deep bowl.

Mix.

Divide the prepared Mexican mixture into freezer bags (never into ordinary food bags, otherwise the contents of the freezer will acquire an unpleasant odor) and send to the freezer.

If possible, for freezing, you need to choose the “coldest” mode. In production, “shock freezing” is used, which allows you to preserve the beneficial substances contained in fresh vegetables to the maximum.

Mexican Mix: Cooking Recipes

The easiest way to make a Mexican stew. To do this, heat a little oil in a frying pan (butter or vegetable - at your discretion), pour out the contents of the package (the mixture does not need to be pre-defrosted) and, stirring with a spatula, fry for several minutes. Then add a little water, salt and add other spices to your liking, cover the pan with a lid and leave to simmer until tender.

But if there is a little time left and you want a more interesting option, we offer you other recipes for making a Mexican mixture.

There are no fundamental differences between cooking the mixture in a slow cooker and cooking on fire. But we will advise you delicious recipe garnish.

For it you will need 400 g of frozen Mexican mixture, 1 onion, 2 cloves of garlic, 150 ml of low-fat sour cream - you can replace unsweetened yogurt. Salt and spices - to taste.

Add spices to sour cream or yogurt, mix. Finely chop the onion and garlic. Fry the onion and garlic in a multicooker in the “baking” mode for 4-5 minutes, then add vegetables and sour cream to the multicooker bowl; mix and leave on the "extinguishing" mode for one hour.

Mexican Chicken Mix

To prepare the Mexican chicken mixture, you will need 400 g of mixed vegetables, chilled medium-sized gutted chicken, 1 onion, 1 tbsp. butter, 1 tbsp. chopped parsley, 1 tbsp. chopped dill, a quarter cup of any broth; salt and spices.

Melt butter in a frying pan, add chopped onion, fry lightly. Put the chicken into pieces and fry them on all sides. Pour in the broth, salt, cover and simmer over medium heat until the chicken is done. Add frozen vegetables and simmer for another 10-15 minutes. Sprinkle with fresh herbs before serving.

Soup with mexican mix

A simple, nutritious soup with a Mexican mix that is not only delicious and healthy, it is also very easy to prepare. To prepare the soup according to our recipe, you will need 200 g of Mexican mixture, 300 g of chicken soup set, 4-5 medium-sized potato tubers, a piece of butter, fresh herbs and salt to taste.

Pour the chicken set with water (2-2.5 liters) and cook over medium heat for about half an hour, not forgetting to remove the foam. After this time, cut the potatoes into small cubes and add to the broth. Salt. Detect another quarter of an hour and slowly chop the onion finely. Then pour the Mexican mixture into the soup, add the onion and cook for another 10 minutes. At the end of cooking, add butter.

Pour the soup into bowls, and generously pour chopped fresh herbs into each.

Rice with Mexican Mix: Recipe

The Mexican mix is perfect for making fancy rice with vegetables. It will take 0.5 tbsp. rice for 400 g of vegetable mixture (standard volume of packaged frozen vegetables), as well as 1-2 cloves of garlic, salt and your favorite spices.

Rinse rice; then soak for one and a half to two hours. Drain the water; put the pan on the fire and pour the wet rice with boiling water while stirring constantly. Salt and bring to readiness over low heat, then rinse under cold water and leave to drain in a colander.

Heat oil in a frying pan (butter or vegetable - to your taste), add finely chopped garlic. Pour frozen vegetables and fry over high heat with constant stirring for one to two minutes. Then reduce the heat, cover the vegetables with a lid and simmer for a few minutes. When the vegetables are half cooked, add rice, add spices, mix and keep under the lid over low heat for another couple of minutes.

Valenti and Eva Casio for a gluten-free website

The composition of the "Mexican" vegetable mix

All vegetables undergo a preliminary blanching procedure, thanks to which they retain not only their external attractiveness, but also all the nutritional properties.

The classic "Mexican" vegetable mix necessarily consists of five ingredients:

Bell pepper. The vegetable has a bright unique taste and weight. useful properties. Gives the mixture a special piquancy.
Corn. For the mixture, ripe grains or young cobs are used.
Beans. As part of the "Mexican" vegetable mix, young green beans are usually present. When using ordinary red beans, the beans are pre-boiled until tender.
Green pea. To compile the mixture, peas of brain varieties of milky ripeness are used.
Carrot. An indispensable ingredient in most vegetable cocktails.
Carrots keep well when frozen. Sweet varieties are used: Amsterdam, Carotel Parisian, Parmex.

How to make vegetable "Mexican" mix

During the harvest season, it's easy to make a vegetable "Mexican" mix at home:

Sort vegetables, clean, wash.
Separately, cut into not very large pieces. The method of cutting sweet peppers, beans and carrots is arbitrary: cubes, rings, bars. Cut corn kernels off the cob. Milk cobs can be taken whole.
If the season has passed, then already frozen peas can be added to the vegetable mixture. Peel fresh peas.
In a convenient bowl, mix all the vegetables, divide into equal portions of 350-500 g and fill storage containers with them. For freezing, special bags with or plastic containers are suitable.

Pay attention! On the plastic must be a special marking "Snowflakes". Containers not intended for freezing must not be used!

Put the prepared mixture in the freezer and use as needed. The shelf life should not exceed one and a half years - an expired product loses all its nutritional and beneficial properties.

See the recipe for the dish with a photo below.

I propose to cook a delicious tender risotto with vegetables mexican. Why in Mexican? Because I used a frozen vegetable called Mexican Mix to make this dish. It includes green beans, corn, peas and bell peppers.

Risotto with vegetables is a vegetarian dish, so it can be consumed in fasting.

Recipe for risotto with Mexican mixed vegetables

To make Mexican risotto, you will need:

2 cups of rice;
800 ml vegetable or mushroom broth;
1 onion;
2 cloves of garlic;
2 tbsp vegetable oil;
1 carrot;
1 bell pepper;
mixed frozen vegetables Mexican;
bunch of dill.

First you need to wash, peel and chop the onion, carrot, and pepper. Peel the garlic, crush with a knife and chop, fry in a pan with butter over low heat, add the onion, fry until soft, then lay the carrots and bell peppers. Fry fresh vegetables together for 3 minutes, add frozen vegetables, mix. After a minute, add 200 ml of broth, mix and close the lid.

Rinse and dry the rice. We spread the rice on top of the vegetables and pour the remaining broth. Simmer over medium heat until the broth is absorbed, about 20 minutes. Taste the rice, if it is almost ready (al dente stage, when the rice is a little raw inside), then turn off the fire and leave our risotto with vegetables stand 5 minutes.

In the meantime, rinse and chop the dill. For a creamier taste, grated hard cheese can be added to the risotto. Open the lid, add salt to taste, dill, cheese if desired, mix. Close the lid again.

After 2 minutes, the risotto with vegetables can be served on the table. Very delicate taste, and by the way, without extra calories! And for those who love dishes with meat, I recommend cooking!

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Mexican mix is a mix of vegetables, usually frozen. You can easily find assorted bags and by weight in a more or less large supermarket. But this is not just a set of any chopped vegetables. The main composition of the Mexican mixture is always the same, and if it includes non-regulated additives (for example, rice), this nuance is always indicated on the packaging.

For people with celiac disease, buying frozen vegetable mixes is not always safe. But the Mexican mixture in the summer-autumn period can always be prepared by yourself! A few mix packs will help you out in the cold more than once, especially if you are in a hurry. Such a semi-finished product amazingly quickly and amazingly easily turns into a very tasty dish. Let's see how you can make frozen Mexican mix at home.

Mexican mix: how to cook a semi-finished product for freezing at home

To prepare such a Mexican mixture, it will take about 30 minutes. The output of the mix is about 2 kg.

Ingredients of the Mexican mix:

corn - 500 grams,

Bulgarian pepper - 500 grams,

green peas - 500 grams,

carrots - 500 grams,

green beans - 500 grams.

How to Make Frozen Mexican Mix (Work Order)

All vegetables should be washed well and left in the air until dry.

Cut the corn kernels off the cob with a sharp knife.

Cut off the ends of the string beans on both sides. Cut each pod into three pieces; cuts should be slanted.

Peel the bell pepper and cut into cubes. For a Mexican mixture, peppers should be bright, preferably red. Then the result will be bright and beautiful.

Peas ripen much earlier than other vegetables, we advise you to take care of them in advance, clean and freeze them in June, and add already frozen peas to the mixture.

Peel the carrots and cut into small cubes.

Put the prepared products in a deep bowl.

Mix.

Divide the prepared Mexican mixture into freezer bags (never into ordinary food bags, otherwise the contents of the freezer will acquire an unpleasant odor) and send to the freezer.

Mexican Mix: Cooking Recipes

But if there is a little time left and you want a more interesting option, we offer you other recipes for making a Mexican mixture.

There are no fundamental differences between cooking the mixture in a slow cooker and cooking on fire. But we will show you a delicious side dish recipe.

For it you will need 400 g of frozen Mexican mixture, 1 onion, 2 cloves of garlic, 150 ml of low-fat sour cream - you can replace unsweetened yogurt. Salt and spices - to taste.

Mexican Chicken Mix

Soup with mexican mix

Pour the soup into bowls, and generously pour chopped fresh herbs into each.

Rice with Mexican Mix: Recipe

Valenti and Eva Casio for a gluten-free website

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Mexican cuisine, which combines the culinary traditions of several peoples, will appeal to everyone who loves juicy and bright tastes. Knowing certain tricks, everyone can cook her most popular dishes. All it takes is a small list of familiar ingredients and, of course, your willingness to experiment.

website selected 6 excellent Mexican dishes that will delight guests and are easy to prepare at home.

Fajitas

Perhaps this is the most popular dish of Mexican cuisine. It is customary to serve the filling for it hot, right in the pan and always along with traditional tortillas. So each guest can choose for himself what to wrap in a flatbread and with what sauces to eat it.

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 red onion
1 chili pepper
1 can canned red beans
300 g beef
2 tbsp. l. tomato paste
3 art. l. vegetable oil
1 lime
4 wheat or corn tortillas

Cooking:

Cut the beef tenderloin, bell pepper and chili pepper into thin strips.
Marinate meat in lime juice for 1 hour.
Put the vegetables in a hot frying pan and fry for 10 minutes.
We send the beef to the vegetables and fry for another 10 minutes, stirring occasionally.
Add tomato paste and beans to the contents of the pan, mix and keep on fire for a couple of minutes.
The fajitas filling is ready! Serve it with tortillas, spicy tomato sauce and sour cream.

Guacamole

Loved by gourmets around the world, avocado paste can be used as a side dish, for example, with meat or fish. But according to tradition, it is consumed as a snack and eaten with corn chips.

Ingredients:

2 tomatoes
3 ripe avocados
1 bulb
1 chili pepper
1 lime
1 garlic clove
bunch of cilantro

Cooking:

Finely chop the onion, garlic and cilantro. Grate lime zest.
Take out the seeds from the chili pepper, remove the skin from the tomatoes and also cut.
Knead all the ingredients with a fork. Salt and mix again.
Add a couple of tablespoons of water and lime juice.
We clean the avocado from the skin, remove the stone and cut into several pieces.
Add the avocado to the tomato and chili paste and mash thoroughly with a fork.

Serve with corn chips. Bon appetit!

Fresh mexican salsa

The spicy Mexican sauce goes well with potatoes and meat and adds piquancy and richness to dishes.

Ingredients:

3 tomatoes
1 bulb
4 garlic cloves
2 chili peppers
juice of 1 lime
2 tbsp. l. tomato paste
2 tbsp. l. olive oil
zira, salt, pepper to taste

Cooking:

Remove the skin from the tomatoes, cut into cubes.
Cut the onion and garlic the same way.
We clean the chili pepper from seeds, cut into strips.
Mix all the ingredients, salt and pepper, add cumin and tomato paste.

Drizzle with lime juice and olive oil.

Chili Bean Soup

Mexicans love beans and add them to almost everything. Dishes with her, like this spicy and fragrant soup, are very nutritious and tasty.

Ingredients:

300 g red beans
2 l vegetable broth
1 bunch cilantro
8 garlic cloves
2 red chili peppers
1 st. l. zira seeds
1 st. l. coriander seed
1 tsp allspice
4 tbsp. l. olive oil
salt to taste

Cooking:

Soak the beans in cold water and leave for 8-10 hours.
Drain the water from the beans, pour it with vegetable broth and set to cook for 1 hour.
Pour 2 cups of broth into a separate saucepan and set aside for a while.
Take out a small amount of beans in a saucepan. It will come in handy for decoration.
Grind the rest of the broth along with the beans in a blender.
Chop the garlic and de-seeded chili peppers.
Fry the cumin, coriander and allspice in a dry frying pan for 2 minutes.
We send garlic, chili to the pan, add vegetable oil. Fry for 1.5 minutes.
We put the reserved broth on the fire, transfer the contents from the pan and mashed potatoes from the blender into it, salt and pepper. Soup should only be warmed up, not boiled.
Pour the soup into bowls and add the beans that we prepared for decoration.

Serve with greens. The dish is very aromatic and rich.

Huevos rancheros

According to legend, this dish was first invented by cowboys many years ago, and today it pleases every Mexican for breakfast. It can be eaten straight from the pan or wrapped in a traditional flatbread.

Ingredients: