Biryani, PulaoMexican rice recipe | vegetarian mexican rice

Mexican rice recipe | vegetarian mexican rice

        As promised in my previous post of Vegetable stock I am posting the recipe of how to make Mexican Rice which i wanted to try for a long time after tasting this in a Vegetarian restaurant and the recipe i tried from here.
It turned out very well and my hubby who always loves fusion cooking and loves to try new dishes liked this Mexican rice a lot.
Also check out my

INGREDIENTS:

BASMATI RICE |LONG GRAIN RICE 1 AND 1/2 CUP
ONION 1 NO
VEGETABLE BROTH | STOCK 3 CUPS
RED KIDNEY BEANS(Cooked) 1/2 CUP
CAPSICUM 1/2 NO
GARLIC 2 NO
OREGANO 1/2 TSP
TOMATO 2 NO
SALT TO TASTE
PEPPER POWDER 1/2 TSP
CORIANDER LEAVES FEW
OIL 1 TBLSP

MEXICAN RICE

METHOD:

  • Wash the rice and drain the water.

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  • Slice the onions and chop the capsicum .

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  • Peel the skin of the garlic and finely chop them.
  • Puree the tomato in a mixer.
  • Soak the red kidney beans overnight and pressure cook this till it becomes soft.
  • Drain the water and keep it aside.

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  • In a heavy bottomed pan, add oil and throw in the chopped garlic.

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  • Then add the sliced onions and saute till it becomes soft and turns pink.

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  • Now add the chopped capsicum( i used the red color one).
  • Saute well. Add salt.

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  • Now add the rice and saute well till it turns slightly golden brown.Be careful not to burn it. This is more important as it will give a nice texture to the rice when it is cooked.
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  • Add the pureed tomatoes and mix well.

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  • Add the cooked red kidney beans and throw in the pepper powder and oregano.

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  • Add 3 cups of vegetable broth to this. Check for salt.

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  • Allow the mixture to come to a boil.  Turn the flame down to a simmer, cover the pan and cook for 20 minutes.
  • Fluff the rice with fork. Do not mash it.
  • Garnish with chopped coriander leaves. Mine got over so i didn’t use .

mexican rice
Note:

  • You can use canned red kidney beans also. In that case drain the water and wash it thoroughly and use.
  • Tomato can be replaced with tomato puree also. In that case use 1/2 cup of puree.

31 COMMENTS

  1. hi jeyashri,
    any substitute for capsicum? or can it be avoided?will it affect the taste?
    this is because, i don't have capsicum at home and would like to make this rice now…

    thanks.

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