I really like the store-bought combination of Mexican-style vegetables but, for some time now, I prefer not to buy ready-made mixes. I'd rather combine them in the proportions and with the vegetables we like. This way I get the best taste and texture, children eat very well and don't put aside any dubious vegetables from the mix. You can serve these simple Mexican vegetables as a side dish to meat or fish or in combination with rice.
It's been a while now since I've been trying to get good tastes, juggling only the vegetables' natural flavors and textures, without too many spices and too much cooking. This recipe is just like that - simple, but if you follow the steps and recommendations carefully, these Mexican vegetables may even surprise you.
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The first and most important step is choosing correctly all the vegetables in this Mexican mixture. I bought frozen green peas and beans, my usual brand (I don't thaw in advance). The corn was canned, the sweetest and crispiest. The carrots and peppers were fresh.
Measure all the ingredients. You can cut the carrots into cubes or half moons, dice or slice the peppers.
In a large, deep frying pan heat very well the oil and the butter (optionally).
Place the peppers and carrots in the pan. Cook over high heat for 5-10 minutes, stirring regularly.
Add in the frozen peas and beans, stir and cook for another 10 minutes.
Finally, add the corn (if it's canned, drain beforehand), season with salt and pepper, mix well.
Let cook for another 2-3 minutes (if you are using frozen corn, cook for 5-10 minutes), then turn off the heat.
You can serve immediately or not. These Mexican vegetables are just as good when served cold or reheated.
They can be combined with rice, any meat, fish or just as such.
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