MEXICAN RICE vage icon


(Softly spiced long grain rice with sweetness of corn, peas and carrots.)

INCREDIENTS

  • Mishtann Basmati Rice - 200 gms or 1 cup (as per US RATIO).(rinsed twice and soaked for 20 mins).
  • Onions - 1 large one, finely chopped.
  • Sweet corn - 1/4 cup
  • Carrot - 1 small one, diced.
  • Peas - 1/4 cup
  • Jalapenos - 3 to 5 nos diced.
  • Garlic - 2-3 cloves finely chopped.
  • Tomato puree - 1 cup approx - 150 ml
  • Vegetable stock - 2 1/2 cups or 250ml.
  • Cumin - 1tsp.
  • Red Chilly powder - 1 tsp
  • Pepper - to taste
  • Salt - to taste
  • Olive oil - 2 tbsp
MEXICAN RICE

Procedure

Heat oil in a cooking vessel. Add the chopped garlic, cumin and chopped onions till translucent.

Add the corn, carrots, peas and jalapenos and saute for 2 mins.

Add the red chilly powder, add the soaked and drained Basmati Rice and saute for 2-3 mins.

Add the tomato puree and vegetable stock and the chopped tomatoes.

Add salt and pepper to taste.

Cover and cook the Basmati Rice on high heat for 3-4 mins and than simmer the heat and cook till done.

Garnish with chopped cilantro or coriander. Serve hot.