Monday, 13 June 2016

MEXICAN RICE




MEXICAN RICE

INGREDIENTS

Garlic chopped
1 tbsp
Onion chopped
1 large
Long grained rice
1 ½ cup
Baked beans in tomato sauce
1 tin (450 gms)
Carrot juliennes or quarters
1 no
Capsicum sliced strips or quarters
1 no
Tomato sliced strips or quarters
1 no
Cumin pdr
1 tsp
Red chilli flakes OR jalapeno peppers chopped
1 tsp   OR 1 no
Salt
T.T.
Hot water / stock
3 ½ cups
Coriander leaves for garnish
2 sprigs
Olive oil
2 – 3 tbsp
Lemon wedges for garnish
2 nos


METHOD:


1.       Heat olive oil. Add in the onion and garlic together.


2.       Stir it around for a few seconds till the onions start to look soft but do not colour.


3.       Now add in the rice. Do not wash the rice, rub it in a kitchen cloth to wipe it up a bit.


4.       Stir fry the rice till it starts to turn a little pink.



5.       Now add in the baked beans with tomato sauce and mix it up with the rice.


6.       Pour in hot water or stock, mix and bring it to a boil.

7.       Season with salt, cumin pdr and chilli flakes.

8.       Lower the flame, cover and simmer till half cooked.



9.       Now add in the vegetables, mix them up lightly and again cover and cook till the rice is tender.


10.   Serve the rice garnished with coriander leaves and lemon wedges.



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