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Mexican Rice

24 ingredients · 14 steps · from Indian Cook Book

Mexican Rice

Ingredients

  • 1 Onion
  • 2 Tomato
  • To taste Fresh coriander
  • As needed Jalapeños
  • To taste Lemon juice
  • To taste Salt
  • 2 tablespoons Olive oil
  • 1 dollop Butter
  • 1 tablespoon Garlic (chopped)
  • As needed Tomato puree
  • Little amount Chili flakes
  • 1 spoon Oregano
  • 2 tablespoons Tomato ketchup
  • Two to three pinches Black pepper
  • 1 spoon Red chili powder (or paprika)
  • 1 spoon Coriander powder
  • Half moon of that yellow bell pepper Corn kernels
  • Half cut into small pieces Yellow bell pepper
  • As needed Red bell pepper (capsicum)
  • 1 cup Rice
  • 2 glasses Water
  • Half a cup Kidney beans (boiled/soaked)
  • As needed Nachos
  • To taste Cheese
Watch the original video

Steps

  1. Blend the onion, tomatoes, fresh coriander, jalapeños (or canned), lemon juice, salt to make a salsa.
  2. In a bowl, take 2 tablespoons of olive oil and a dollop of butter. Add 1 tablespoon of chopped garlic and let it infuse its flavor with the butter and olive oil.
  3. Add one chopped onion to the pan and cook until it changes color (golden brown).
  4. Add the fresh tomato puree (or Tetra pack) to the pan.
  5. Add little salt, chili flakes, 1 spoon of oregano, and 2 tablespoons of tomato ketchup. Let it sit for a moment.
  6. Add two to three pinches of fresh black pepper, 1 spoon of red chili powder (or paprika), and 1 spoon of coriander powder.
  7. Add corn kernels, half of the yellow bell pepper cut into small pieces, and red bell pepper (capsicum) or canned jalapeños.
  8. Add 1 cup of rice to the pan and mix it with a light hand.
  9. Add little salt and a dollop of butter. Lower the flame.
  10. Pour in two glasses of water.
  11. Stir it well, then add kidney beans (boiled/soaked).
  12. Cover the pot and cook for 5 minutes on high flame until the first boil comes.
  13. Lower the flame and cook for 10 minutes.
  14. Once cooked, cover the Mexican rice and let it rest for 10 minutes before serving.

Recipe extracted by Foodle from “One Pot Mexican Rice | English Recipe” by Indian Cook Book . Quantities follow the video and may be approximate — watch the original for technique.