Quick Mexican Rice

Here is a simple and instant version of Mexican rice. Traditionally, the rice is cooked along with the vegetables and tomato puree in vegetable or chicken broth so that the rice absorbs the entire flavour of the veggies. As in the case of all biryanis and pulao, first soak the rice for atleast half an hour. Then cook it along with the veggies, corn, kidney beans and herbs till the rice

is completely cooked. But this is a quicker version where I have mixed cooked rice with the veggies and kidney beans and boiled corn. This tastes quite good and is healthy too.

This can be a perfect item for your kids lunch box. You can even add finely chopped carrots, beans and boiled green peas. For various other rice recipes, you may click here.

Ingredients:

• Cooked Basmati rice 1 cup
• Cooked rajma 2-3 tbsp
• Chopped onion 2 tbsp
• Tomato puree 2 tbsp
• Garlic 3-4 cloves
• Boiled corn 2-3 tbsp
• Coloured bell peppers 2-3 tbsp
• Salt to taste
• Chili flakes 1 tsp
• Garlic cloves 3-4
• Tomato sauce 1 tbsp
• Lemon juice 2 tsp
• Lemon wedges for garnish
• Coriander leaves for garnish
• Refined oil 1 tbsp

Method:

• Heat oil in an iron wok or kadhai and add the chopped onion and garlic.
• Once they are transparent, add the chopped bellpeppers, Rajma, corn, tomato puree, tomato sauce, chili flakes and salt.
• Cook them on high flame for 3-4 minutes.

• Add the cooked rice and toss gently.

• Sprinkle lemon juice and garnish with finely chopped coriander leaves.

• Serve it hot.