Name: Mexican Rice recipe by Mishtann Basmati Rice at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: Basmati Rice - 200 grams or 1 cup (as per US ratio). (Rinsed twice and soaked for 20 minutes).; Onions - 1 large one, finely chopped; Sweet corn - 1/4 cup; Carrot - 1 small one, diced; Peas - 1/4 cup; Jalapenos - 3 to 5 in number diced; Garlic - 2-3 cloves finely chopped; Tomato puree - 1 cup approx - 150 millilitre; Vegetable stock - 2 1/2 cups or 250 millilitre; Cumin - 1 teaspoon; Red chilly powder - 1 teaspoon; Pepper - to taste; Salt - to taste; Olive oil - 2 tablespoon

ABOUT Mexican Rice RECIPE

Cook restaurant style Mexican rice at home. Softly spiced long grain rice with sweetness of corn, peas and carrots.

Ingredients Serving: 1

Basmati Rice - 200 grams or 1 cup (as per US ratio). (Rinsed twice and soaked for 20 minutes).
Onions - 1 large one, finely chopped
Sweet corn - 1/4 cup
Carrot - 1 small one, diced
Peas - 1/4 cup
Jalapenos - 3 to 5 in number diced
Garlic - 2-3 cloves finely chopped
Tomato puree - 1 cup approx - 150 millilitre
Vegetable stock - 2 1/2 cups or 250 millilitre
Cumin - 1 teaspoon
Red chilly powder - 1 teaspoon
Pepper - to taste
Salt - to taste
Olive oil - 2 tablespoon

Instructions

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 minutes.
Add the red chilly powder, add the soaked and drained Basmati Rice and saute for 2-3 minutes.
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 minutes and than simmer on heat and cook till done.
Garnish with chopped cilantro or coriander. Serve hot.

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