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Mexican millet is a dish that’s been our staple for sometime now. Recipe is from Veganomicon. I made it in the pressure cooker this time and it was much quicker and easier.

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Mexican Millet with Spicy Pinto beans Yum
Mexican Millet with Spicy Pinto beans
Course main course
Cuisine mexican
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 ½ cups Millet
  • 1 Onion – medium, chopped
  • 1 Jalapeno – medium, chopped fine
  • 2 cloves Garlic – minced
  • 2 tbsps Tomato paste
  • 1 Tomato – medium, chopped
  • to taste Salt Pepper Lemon juice , ,
Course main course
Cuisine mexican
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 ½ cups Millet
  • 1 Onion – medium, chopped
  • 1 Jalapeno – medium, chopped fine
  • 2 cloves Garlic – minced
  • 2 tbsps Tomato paste
  • 1 Tomato – medium, chopped
  • to taste Salt Pepper Lemon juice , ,
Mexican Millet with Spicy Pinto beans
Instructions
  1. Pressure cook millet with 1 ¾ cups water for 2 whistles. Keep aside.
  2. Add 2 tsp oil and minced garlic to a large pan, heat on medium low until the garlic starts to sizzle.
  3. Add the chopped onion, jalapeno and sauté till the edges start to brown.
  4. Mix in tomato paste and chopped tomato and sauté until the tomatoes are cooked, but not mushy.
  5. Season with salt and pepper. Stir in the cooked millet, mix well and cook for another 3-5 minutes for the flavors to mingle. Check seasoning and serve along side any Latin flavored dish.
Recipe Notes

I served it with spicy pinto beans, store bought salsa and guacamole.

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2 thoughts on “Mexican Millet with Spicy Pinto beans”

  1. Looks yummy and healthy. Dear Pavani, you have a surprise waiting for you in my blog since last week. Sorry forgot to intimate you earlier. please collect it.

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