Mexican rice recipe is a simple one pot meal packed with nutrients with very little oil. It is a perfect food for picnic,road trips and even for schools. especially for vegan and vegetarian Mexican rice is complete food because it has protein,fiber,carbs and other micro nutrients. It is not 100 percent authentic Mexican rice recipe, for the extra nutrients and flavors I have added carrot, roasted cumin powder and, cayenne pepper powder. Don’t worry this is definitely not a spicy recipe.
You may also like other egg recipes like Karandi Omelette, spicy egg sandwich,egg dosa recipe. Check out the other rice recipes like Pepper rice, Mexican rice recipe,egg rice recipe,egg carrot rice recipe, verkadalai sadam, Murungai paruppu ,gobi fried rice,thakkali sadam,thakkali biryani,veg biryani.
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Ingredients
- 1 cup of Basmati or any Long grain rice
- 2 cups of water
- 1 vine ripe tomato
- 1/4 of white onion
- 2 medium garlic clove
- 2 TBSP of oil
- 1/2 TSP of cumin seeds roasted and crushed
- 2 stick cilantro/coriander leaves
- 1/4 to 1/2 TSP of Cayenne Pepper or 1/4 tsp of Indian chili powder
- 1 medium-size carrot, Chopped
- 1/4 of green peppers/ Capsicum, chopped
- 1 cup of cooked black beans or use beans of your choice
- 2 TSP of salt
Procedure:
Step 1
1. Wash the rice in the water until the water runs clear. Drain the water and, spread the rice on a cloth. Let the rice dry completely. It may take 30 to 60 minutes.
Step 2 :
While the rice is drying, Make a smooth paste with onion, tomato, and garlic. Do not add water.
Step 3 :
1. In a pot heat oil along with roasted cumin seeds. When the oil has become warm, add the dried rice to the pan. Roast the rice over medium flame until the rice turns to golden color. Do not over roast the rice.
2. Reduce the flame to medium-low then, add the carrot, green peppers, tomato paste, cilantro, salt, and cayenne pepper. Mix everything gently for about 30 seconds. Now Cover the Pan and allow the rice to cook until the rice absorbs the all tomato paste.
3. Add in the water to the pan and again, cover the pot. Let the rice cook until tender.
4. Finally, Add cooked black beans to the cooked rice, gently mix all together. While serving garnish the rice with some more black beans.
Mexican rice is ready to eat!
Note:
1. If you want to save some time, skip the drying and roasting the rice. Instead, soak the rice about 30 to 1 hour in water and follow the rest of the steps
