Saturday, July 14, 2012

Mexican/ Spanish Rice

A Mexican inspired dinner is not complete without a heaping side of Mexican Rice. I love the aroma of oregano and the beautiful color that kidney beans add to the dish. Oh by the way…in Mexico, this delicious rice recipe is called just rice or “arroz”.

Oil – 1 Tbsp
Long Grain Rice/ Basmati Rice – 2 cups
Onion/ Pyaz – 1/2 large, chopped
Kidney Beans/Rajma – 1 can, washed and drained
Bell Pepper/ Capsicum/ Shimla Mirch – 1 medium, chopped
Garlic  Crushed/ Lehsun – 2 tbsp
Oregano – 1/2 tsp
Salt – to taste
Tomato Sauce – 1/2 cup
Water – 3 cups
Cilantro or Green Onions for garnishing
1. Heat Oil in a non-stick pan on medium heat.
2. Add Rice and saute until the rice turns a light golden brown.
3. Add Onion and saute for 1-2 minutes.
4. Add Kidney Beans, Bell Pepper, Garlic Powder, Oregano, Salt, Tomato Sauce and Broth. Mix well.
5. Allow the mixture to come to a boil, stir gently, turn the stove down to a simmer, cover the pan and cook for 15 minutes.
6. Turn off stove and fluff up rice gently with a fork.
7. Garnish with chopped cilantro or green onions.
Tip: If you do not want to use canned beans then soak beans overnight and then next day boil beans in the pressure cooker.


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