Restaurant-Style Mexican Rice Recipe at Home
with sRestaurant-Style Mexican Rice Recipe at Hometep wise pictorial and video method.
Ingredients
1 cup = 250 ml
- 1 tbsp oil
- 5-6 garlic cloves (finely chopped)
- 1/4 cup onion chopped
- 2 jalapenos/green chilies (chopped)
- 1/2 cup tomato puree
- 1 cup long grained rice (soaked for 20 minutes)
- 1/4 cup green peas
- 1/4 cup sweetcorn
- 1/4 cup bell pepper (cubed)
- 1/4 cup boiled rajma/red kidney beans
- 1/2 tsp cumin powder
- 1/2 tsp cayenne pepper or paprika or red chilli powder
- 1/4 tsp black pepper powder
- 1/2 tsp red chilli flakes
- 1 tsp mixed herbs
- 1 tbsp tomato sauce
- salt to taste
- 1.5 cup vegetable stock or water
- 1 tbsp fresh cilantro/coriander leaves
- Lemon wedges for serving
Instructions
- Heat oil in a pan and add garlic, onion and jalapenos/green chilies.
- Saute until onion turns slightly pink.
- Add tomato puree.
- Cook the tomato puree. It will thicken and oil is seen separating.
- Add rice.
- Saute on low heat until rice turns very slightly brown. Make sure not to burn the rice.
- Add sweetcorn, red kidney beans, bell pepper and green peas.
- Saute on high heat for a minute.
- Add cumin powder, cayenne pepper or paprika or red chilli powder, black pepper powder, mix herbs, red chilli flakes, salt and tomato sauce.
- Mix everything so well.
- Add vegetable stock or water and give it a mix.
- Put a lid and let rice cook on moderate heat for 18-20 or until the rice grains are tender and fluffy. Make sure all of the stock/water should be absorbed.
- When the rice are completely cooked, fluff them with a fork.
- Again put a lid and rest for 5 minutes
- Serve with a side of lemon wedges and sprinkling of fresh cilantro.