Mexican Rice

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Mexican Rice

How long it takes : 45 minutes

Number of servings : 4

This time, I though of putting up something different and experimental. This Mexican Rice should have been a non-veg recipe, since I am a vegetarian I have just omitted the non veg part of it to convert it into a veggie recipe.  I hope the viewers would not object for the same and would respond positively for the same. Just like Indian-Chinese, I have taken the liberty of this Indianized Mexican dish, hope you enjoy it.  It is usually a bland dish, so my advice would be to make a side dish along with it. Here it is.

What you need to have:

1. Basmati rice – 1 cup

2. Big Bell Peppers – 2 (Chopped coarse)

3. Green Peas – 1/4 cup

4. Onions  – 1/2 Cup (chopped)

5. Garlic cloves – 4-6 (chopped)

6. Cashews – A handful

7. Raisins – A handful

8. Coriander leaves – 1/4 cup (chopped)

9. Cooking oil (Saffola) – 3 Tablespoons

10. Pepper powder – 2 Teaspoons

11. Salt – To taste

Basmati Rice

Chopped  fresh veggies

Ingredients of Seasonings

What you do with what you have:

1. Wash Basmati rice, drain water, and keep it aside in a plate so that it is ready to cook.

2. Wash, peel and chop onions as required and keep it aside. Wash and chop bell peppers too and keep aside. Chop cilantro too fine.

3. Place cooker with cooking oil in it on medium flame. When hot, add Just crushed Garlic cloves to it and when fried add both cashews and raisins in it and fry it till done.

Dry fruits being fried in oil

4. When done add chopped onions from step-2 to it and fry it adding required quantity of salt so that it is not burnt.

Chopped onions being fried

5. When fried add chopped bell peppers from step-2 to it and also green peas to it and fry for around 5 minutes on a low flame.

Chopped Bell peppers and Peas being added to the seasoning

6. When done, add Basmati rice from step-1 to it and just stir in for a while and add required quantity of water to it and check for salt and add half the quantity of pepper powder and cilantro to it and close the cooker lid and cook till done.

Basmati rice being added to the dish

Water added to the dish

7. When cooked garnish it with chopped coriander leaves and remaining pepper powder.

Cooked Mexican rice

8. Enjoy with any spicy dish of your choice like  the Veg-kurma, veg-sagu, or even with salad.

Ready to serve Mexican rice & Raitha

How long it takes : 45 minutes

Number of servings : 4

Good to remember:

1. This dish is served as a non-veg and for which chicken broth should be used.

2. The dish since is bland can be enjoyed with the side dish of your choice.

3. Always cook on low-medium flame to avoid it from burning.

4. One can add green chillies to make the salad spicy.


8 thoughts on “Mexican Rice

    chitra said:
    March 30, 2011 at 11:19 am

    Its very nice. new to me. will try once 🙂

      prathibalrao responded:
      April 8, 2011 at 6:33 pm

      Hi chitra,

      Thanx for visiting my blog.

    Sushma Mallya said:
    March 30, 2011 at 2:52 pm

    Looks delicious…will soon try this 🙂

      prathibalrao responded:
      April 8, 2011 at 6:32 pm

      Hi Sushma Mallya,

      Thanx a lot for ur comments.

    Rajani.D.Kamath said:
    April 8, 2011 at 6:19 pm

    I liked the recipes you are posting. In this recipe, when to add the Garlic Cloves?

      prathibalrao responded:
      April 8, 2011 at 6:32 pm

      Hi Rajani Kamath,

      Thanx a lot for your keen observation. I have corrected the mistake in the text of the recipe. Thanx once again.

    supreetha said:
    January 4, 2012 at 6:26 pm

    i liked ur all other recipies..but this wasnt nice..mexican rice dint come was completely tasteles as u r nt adding garam masala or any spices powder..

      prathibalrao responded:
      January 4, 2012 at 7:24 pm

      🙂 Dear Supreetha, I understand your disappointment. But different cuisines use different spices and flavours and I just tried to keep it as authentic as I could. But I’m very happy you gave it a try – that itself is encouraging for me.

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