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
Recipe Description
Cook restaurant style Mexican rice at home. Softly spiced long grain rice with sweetness of corn, peas and carrots.
Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe.
Recipe Directions
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.
