Monday, 4 May 2015

Mexican Rice

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.

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