Mexican Rice

Ingredients :

Boiled (Raw) rice - 2 cups
Vermicelli - 100 gms
Brinjal -1 big sized
Potatoes - 2
Carrots - 2
Onions - 2
Black pepper - 1 1/2 tsp
Olive oil - 3 tbsp
Salt to taste
Oil for deep - frying

Method:

1. Peel potatoes, carrots and cut potatoes into cubes and carrots into round shape. Blanch in hot water for 5 minutes.
2. Cut brinjal into round shape, chop onions into lengthwise finely.
3. Heat oil in a "Kadai", deep-fry potatoes, carrots, onions, brinjals one by one till colour.
4. Boil Vermicelli with 2 cups of water till half cook. Drain and keep aside.
5. Add 5 cups of water in the rice and cook till done.
6. Heat oil in a frying pan, add cooked rice and half cooked vermicelli with salt, pepper powder and half quantity fried brinjals, potatoes, carrots, stir 2 - 3 minutes.
7. In baking dish, put half of the rice mixture at the bottom, pour little olive oil.
8. Then put a layer of fried vegetables and at the top rice mixture again.
9. Bake in a preheated oven for 1-2 minutes, serve hot with vegetable salad.