Restaurent style Mexican rice can easily be made at home, and it tastes better too. So here is the recipe, quick version and very easy to make.
- Olive Oil 1 tbsp
- Garlic 2 cloves minced
- Onions 1 chopped
- Basmati Rice 1 1/2 cup washed and drained
- Tomato paste 1 small can
- Vegetable or chicken broth or water 2 cup
- Corn Kernals 1 cup
- Carrots 1/2 cup diced
- Tomatoes 1 medium diced
- Frozen peas 1/2 cup
- Chilli Powder 1/4 tsp
- Cumin Powder 1/4 tsp
- Black Pepper 1/4 tsp
- Salt to taste
- Coriander leaves 2 tbsp chopped
Heat Olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted about 3 minutes.
Stir in tomatoe paste and vegetable broth/ chicken broth/water, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, tomatoes, chilli powder and cumin, season with salt and pepper, to taste. Bring to a boil cover, reduce heat and simmer until rice is cooked through , about 13 -16 minutes.
Serve immediately, garnished with coriander leaves.