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MEXICAN RICE Recipe | | Main Course Recipe by Madhavi |
| | INGREDIENTS | Rice (long grain or brown) - 1 cup
Capsicum / bell pepper - 1
Onion - 1 large
Cumin / jeera - 1/4 tea spoon
Oregano (optional) - 1/4 tea spoon
Tomato paste - 2 tea spoons
Tomatoes crushed into juice - 1 cup
Celery stalks - 2 diced (optional)
Oil / butter - 2 tbsp
Salt to taste
Two garlic cloves crushed
Cheese (Mexican blend or your choice) (optional)
Chilly powder - 1/4 tsp Black pepper powder 1/4 tsp | | METHOD | 1. In a pressure cooker heat oil/butter add jeera, crushed garlic, onions diced, celery, capsicum diced and tomato paste, all the powders and fry for 2 minutes. When onions are soft add rice and fry for 5 minutes till the rice is fried well and all the grains are coated evenly with oil.
2. Now add 1 cup crushed tomato juice and 1 cup water(1 cup rice - 2 cups of water but 1 cup of juice is replaced with one cup of water). Add salt and stir. Close the lid and cook till the rice is done.
3. When the cooker is cool remove the lid and (add oregano if using).
4. Now top the rice with grated cheese(if using cheese) and serve.
Tip: If using electric rice cooker fry the veggies and add them to the cooker then add the liquids and cook.
Method 2:
Cook the rice as mentioned above and then transfer it into an oven safe dish by greasing the dish before and top it with cheese and oregano and bake it in an oven at 350 F or 200 c for 15 min and serve. |
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