I love Mexican flavours. If you are just like me, today’s mexican rice recipe will certainly steal your heart. I have had Mexican rice at so many places and noticed that everyone prepares it in different ways, yet it always has some basic flavours. However, this restaurant-style rice recipe is easy to cook at home and takes simple ingredients that we always have on hand. With a lot of veggies and rice in it, this is a very healthy and filling recipe. This one-pot dish can be served as a side or a main dish.
Here’s the method to cook Mexican rice:
How to make Mexican Rice
Mexican Rice Recipe
- 1 Cup Rice Basmati / long grain
- 3 Tomato Puree big
- 2 Onion Finely chopped
- 1/2 Cup Corn Boiled
- 1 Capsicum Small Finely chopped
- 1/2 Red bell pepper Finely chopped
- 2-3 Spring onion Finely chopped
- 1/3 Cup Kidney Beans Boiled
- 2 Tbsp coriander leaves Finely chopped
- 2-3 Tbsp Jalapeno Finely chopped
- 1 Tbsp Butter
- 1 Tbsp Tomato Ketchup
- 1 Tbsp Ginger garlic paste
- 1 Tsp Oregano
- 1 Tsp Chili flakes
- 1/2 Tsp Red chilli powder
- 1/2 Tsp Black pepper powder
- 2 Tbsp Oil
- Salt to taste
- Heat the pan and uniformly spread the oil.
- Add ginger-garlic paste to the pan. Heat and mix it till sauteed.
- Then, add butter to it and mix it till it melts.
- Put the finely chopped onion to the mix. Add salt to taste.
- Add water-soaked rice in the pan. Mix it well. Cook it for 1-1.5 minutes.
- Add finely chopped capsicum, bell pepper, spring onion, jalapenos, kidney beans and boiled corn. Cook well on low flame.
- Add salt to taste, chilli flakes, red chilli powder, black pepper powder, hand crushed oregano, and tomato puree.
- Add tomato ketchup and water in proportion. Stir it on full flame. Once the water starts boiling, put the stove on low flame and cover the pan with lid. Cook it for 7 minutes.
- Open the lid to see if the rice is cooked else, add some water. If cooked, use a fork to mix it so that the grain is not broken
- Serve it in a bowl. Sprinkle some coriander and grated cheese to garnish it.
Serve it hot at home and I am sure you won’t miss visiting a restaurant in the lockdown due to COVID-19.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.