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

• Rajma pulao
• Mexican fried rice

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

METHOD:

• Wash the rice and drain the water.

• Slice the onions and chop the capsicum .

• 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.

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

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

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

• 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.

• Add the pureed tomatoes and mix well.

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

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

• 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 .

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.