One Pot Mexican Rice

Steps

1. Soak the long grain rice for half an hour and set aside.
2. In a pan or wok, add 2 tablespoons of oil (or butter) and heat over medium flame.
3. Add the finely chopped garlic and stir until lightly fried and golden brown (about 1 minute).
4. Add the chopped onions and cook for about 2 to 3 minutes until slightly soft, ensuring they do not turn dark.
5. Strain the water from the soaked rice and add it to the pan. Sauté for 1 to 2 more minutes along with the onions.
6. Add the capsicum (green, yellow, and red) and half a cup of green peas. Mix slightly.
7. Add half a cup of tomato puree. If using fresh tomatoes, crush them in a blender first.
8. Season with salt, black pepper powder, half a teaspoon of cumin powder, half a teaspoon of red chili powder, 1 teaspoon of red chili flakes, and 1 teaspoon of oregano.
9. Add about 1 to 2 tablespoons of tomato sauce (optional) and mix everything well until combined.
10. Pour in 2 and a half cups of water. Mix the ingredients thoroughly.
11. Bring the mixture to a boil, then reduce the flame to medium-low and let it cook for about 3 to 4 minutes or until most of the water has evaporated on top without covering the pan.
12. Once the rice is halfway cooked (after about 3 to 4 minutes), add a handful of boiled corn kernels, half a cup of pre-boiled kidney beans, spring onions, green chilies (or jalapenos), and fresh coriander.
13. Mix gently; do not overmix to prevent breaking the grains.
14. Cover the pan with a lid and cook on low flame for about 4 to 5 minutes or until fully cooked through. If water level is too low after 2 minutes, sprinkle a little more water.
15. Remove the lid once most of the water has evaporated. The rice should be dry, fluffy, and separated.
16. Switch off the flame and serve hot, garnished with fresh greens, sour cream, or grated cheese.