Mexican Rice

Mexican rice


Mexican Rice

Mexican rice is very easy to make flavourful rice variety. Traditionally this rice is cooked using brown rice and in chicken broth but I have cooked this in our regular basmati rice (you can saute the rice until light brown colour and then cook it)and being a vegetarian I have avoided using chicken broth too. If you like you can cook the rice in vegetable broth. Other than these minor tweakings I have managed to use all the other basic ingredients.so this is basically my version of the Mexican rice. So check out how to make this tasty Mexican rice below.

Ingredients

Basmati rice -1 1/2 cups cooked
Onions -2 nos chopped
Garlic- 6-8 cloves chopped fine or crushed
Capsicum -1 no chopped
Rajma (Field beans)-1/4 cup cooked
Sweet corn -1/4 cup cooked
Tomato puree / ketchup-2 tbsps
Red chilly flakes-1 -2 tsps
Oregano -1 tsp
Pepper powder -1-2 tsps
Basil leaves few
Salt to taste
Oil -1 tbsp

Method

👉Cook the basmati rice and set aside.
👉Cook the rajma (soaked overnight) set aside.
👉Boil the corn and set aside.
👉Heat oil in a kadai add chopped or crushed garlic and saute it well until the colour changes to light brown.

👉Next add the onions and saute well until its translucent.

👉Add the capsicum cook until its 3/4 th done.

👉Add the tomato puree/ ketchup cook for 2 mins.

👉Add the cooked rajma and corn .

👉Add the red chilly flakes,oregano,pepper powder,salt mix well.

👉Finally add the cooked basmati rice and combine everything well and cook for 2-4 mins.


👉Garnish with basil leaves serve hot.

Note-

✍️If you don't have red chillies flakes grind some red chillies in mixie coarsely and use it.
✍️Oregano is easily available in all super markets but if you don't have it you can avoid it .
✍️Even dried basil leaves are available in the market you can use that too for extra flavour.

Preparation time -30 mins
Serves -4-6

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