Mexican Rice

Mexican Rice

This flavoured and healthy Mexican rice recipe is prepared with tomatoes and vegetable stock. Also, it is loaded with dietary fibre and healthy proteins. A popular dish in Mexico and Spain.

I do not claim this recipe is totally authentic more a spinoff of the original recipe. I make mine less mushy and with less tomato, but nonetheless tastes great. I suggest playing around with it to make it your own.


I love it as it is a one-pot meal and so flavourful. Here is how to make Mexican Rice my way:

 

Mexican Rice

INGREDIENTS:

1 cup Basmati rice

2 tbsp oil

½ onion, finely chopped

½ can of red kidney beans

1 tomato, chopped or 1/4 cup tomato puree

1 small carrot, finely chopped

2 tbsp corn

3 clove garlic, finely chopped

2 cups veg stock/water

1 tsp pepper powder

1 tsp chilli powder

½ tsp salt

2 tbsp coriander/spring onions, finely chopped for garnish

 

 METHOD:

  1. In a pot, add2 tbsp olive oil and toast 1 cup of basmati rice.
  2. Toast it on low flame for 5 minutes or till you get a nutty aroma and the rice turns golden brown.
  3. Now add the onion, tomato & garlic and saute for few mins until the raw smell of garlic and tomatoes disappear
  4. Add the beans & vegetables and saute for another 2 minutes, or till vegetables shrink slightly.
  5. Now add the veg stock, chilli powder, pepper powder, salt and mix well.
  6. Get the water to a boil on high flame
  7. Once it reaches a boil, reduce the flame and cover and simmer for 20 minutes or until the rice is cooked completely.
  8. Turn off the flame, cover and rest for 5 minutes before serving.
  9. Garnish with coriander/spring onions and serve. Enjoy

Check out my TRIPLE SCHEZWAN FRIED RICE

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Love & Hugs,

Trupti



2 thoughts on “Mexican Rice”

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