Mexican Rice

Mexican Rice

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Key Ingredients:

Full of flavour and spicy enjoy this rice preparation to the fullest

Ingredients

Rice (preferably Basmati), soaked 1 cup
Vegetable stock 1½ cups
Oil 2 tbsps
Garlic cloves, finely chopped 6 to 7
Onions, sliced 1 cup
Dried red chillies 3
Carrots, grated 1½ cups
Medium green or red capsicum, cut into square pieces 1
Medium tomato, cut into square pieces 1
Mexican seasoning 1½ tsps
Mexican seasoning - grind together
Cumin seeds 1 tsp
Red chilli flakes 2 tsps
Oregano 1 tsp

Methods

Heat oil in a big non-stick pan, add garlic and onions and saute for 2-3 minutes on high heat.
Add dried red chillies and rice and saute on high heat.
Add Mexican seasoning and salt and mix well. Pour 1 cup vegetable stock, mix, cover and cook on medium heat for 5 minutes or till half done.
Add carrot, red capsicum and tomato and mix gently so that the rice grains do not break. Add remaining stock, mix, cover and cook further for 3 minutes or till fully done.
Transfer into a serving bowl and serve hot.

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