Quick Mexican Rice | How to make Quick Mexican Rice

By Vanitha Bhat  |  7th Apr 2018  |  
5 from 2 reviews Rate It!
  • Quick Mexican Rice, How to make Quick Mexican Rice
Quick Mexican Riceby Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

33

2

About Quick Mexican Rice Recipe

Spicy, flavorful Mexican rice, simmered in a tomato-onion puree with spices and vegetables; a good accompaniment with any Mexican dish or with a side salad.

Quick Mexican Rice

Ingredients to make Quick Mexican Rice

  • ½ cup rice
  • 1 large tomato
  • 1 large onion
  • 3 cloves garlic
  • 1 to 2 green chillies/jalapenos
  • ½ teaspoon dried oregano leaves
  • ½ teaspoon jeera/cumin seeds
  • 1/2 teaspoon Kashmiri red chilli powder (for spice and color)
  • ½ cup corn kernels
  • ¼ cup green bell pepper/capsicum
  • ¼ cup red bell pepper/capsicum
  • 3 tablespoons oil
  • salt to taste
  • Freshly chopped coriander leaves/cilantro for garnishing
  • 1 fresh lemon or lime

How to make Quick Mexican Rice

  1. Wash the rice well, drain and keep aside. In a small blender jar, add tomato (roughly chopped) and ½ of the onion (roughly chopped).
  2. Blend to a fine paste or puree and keep aside.
  3. Heat oil in a pressure pan; once the oil is hot, add the jeera and sauté till it starts to crackle. Add rest of the onions (finely chopped), garlic (grated or finely chopped) and slit green chilies.
  4. Sauté on medium heat for a few minutes till the onions turn translucent and the raw smell of the garlic is gone. Stir in the rice and fry on medium low till the moisture is all gone and each grain of rice is well toasted.
  5. Add the tomato puree with chili powder and mix well.
  6. Fry for a few minutes more till most of the moisture is gone. Add the vegetables (bell pepper and corn), oregano and salt to taste; fry again for about 1 to 2 minutes.
  7. Stir in 1 ½ cups of hot water (ratio of rice to water is 1:1 ½ ); give it a good stir.
  8. Taste the mixture for salt and add if needed. Close the pressure pan lid and cook on high. After the first whistle, reduce the heat to low and cook for about 5 minutes.
  9. Turn off the heat and let the pressure drop by itself. Once the pressure has been released completely, open the pan and fluff up the rice gently with a fork.
  10. Garnish with coriander leaves and serve spicy Mexican rice with a wedge of lime or lemon.

My Tip:

I have used Basmati rice; you can use any long grain rice. If you do not have a pressure pan, you can use a rice cooker or prepare in a pot too. You can add any vegetable of your choice.

Reviews for Quick Mexican Rice (2)

Foram Galaiya2 months ago

The quantity serves 2 person... For 4 person should the quantity be double then mentioned?
Reply

Hema Mallik5 months ago

Quick and easy to make.
Reply