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Vegetarian Mexican Rice
Mexican Rice - This vegetarian version is simple, easy one pot meal loaded with flavours. A go-to meal when you are crunched for time. If you love one pot meals or rice varieties, this is a must try.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Ingredients
- 2 tablespoon Butter
- 2 no's Garlic pods, crushed
- 1 Medium sized Onions, finely chopped
- 2 medium Tomato, finely chopped
- 2 no's Jalapeno peppers, finely chopped
- 1 Cup Basmati Rice
- 3 tablespoon Lime juice
- ¼ Cup cooked beans
- ¼ Cup Peas
- Handful Coriander leaves, finely chopped
- Few roasted Cashews or Peanuts (optional)
Instructions
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Heat butter in a Tawa / pan. Add the onions, peppers and garlic. Sauté them until the onions turn translucent and pink.
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Then add the tomato paste, water or broth and cover it and cook on medium flame until the rice is done.
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Add the peas, cooked beans, coriander leaves and lime juice. Fluff it gently and mix it.
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Top it with the nuts (if using). Serve them warm.
Recipe Notes
- If you don't want it to be spicy, deseed the pepper and use it. Otherwise use it as such. You can substitute water with chicken broth, if you use it.
- I always prefer a crunch when I have rice. So I usually add some nuts to the dish.
- The colour of the tomato decides the final colour of the dish. If the tomatoes are not very ripe, the yield of orange colour will be less. You can add just a little bit of tomato ketchup (without altering the taste) to get the bright orangish colour.
- While making rice dishes, try to use a slightly heavy bottomed pan. The heavy pan prevents rice from getting burnt at the bottom. Also soaking the rice for half an hour cooks the rice grains more evenly and quickly.
- This rice dish can be stored for a couple of days in the refrigerator. Make sure to cool it completely and then put it in an airtight container.