Sunday, 24 March 2013

Mexican rice

This quick and easy to make rice requires very little specialty ingredients and can be versatile when served with chilli or as part of the filing for burritos. With it's simple taste and beautiful color it will be appealing to little children as well.

You will need:
2 cups long grain rice -washed, cooked and drained according to packet instructions
1 medium onion -chopped very fine/grated
1 tsp garlic paste
2 tomatoes - chopped fine (preferably vine-ripened variety)
1/2 red sweet pepper- chopped fine (optional)
2 tbsp cooking oil
2 tbsp coriander leaves chopped coarsely
Salt and black pepper to taste
1/2 tsp cumin powder
1 tsp lemon juice
1 tbsp tomato paste
1-2 Jalepeno peppers (optional and according to taste)

In a sauce pan/wok heat oil to medium. Add onions and cook until transparent. Add garlic paste and cook for another 30 secs. Add sweet peppers, Jalepenos (if using) and cook for another 30 secs. Add the tomatoes, spices, salt and tomato paste. Cover and cook until the tomato is soft and most of the water is absorbed and the oil separates. Turn off the stove. Add the cooked rice. lemon juice and mix well gently. Taste for salt and adjust accordingly. Garnish with coriander and serve warm with chilli or burritos.

Note: Remember not to over cook the rice. Using long grain rice is preferable since they remain fluffy and separate. Add more oil if needed so that the rice do not stick together too much.

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