MEXICAN RICE
Softly spiced long grain rice with sweetness of corn, peas and carrots.
Ingredients
- Mishtann Basmati Rice - 200 gms or 1 cup (as per US RATIO).(rinsed twice and soaked for 20 mins).
- Onions - 1 large one, finely chopped.
- Sweet corn - 1/4 cup
- Carrot - 1 small one, diced.
- Peas - 1/4 cup
- Jalapenos - 3 to 5 nos diced.
- Garlic - 2-3 cloves finely chopped.
- Tomato puree - 1 cup approx - 150 ml
- Vegetable stock - 2 1/2 cups or 250ml.
- Cumin - 1tsp.
- Red Chilly powder - 1 tsp
- Pepper - to taste
- Salt - to taste
- Olive oil - 2 tbsp
Procedure
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 mins.
Add the red chilly powder, add the soaked and drained Basmati Rice and saute for 2-3 mins.
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 mins and than simmer the heat and cook till done.
Garnish with chopped cilantro or coriander. Serve hot.