Wednesday, 30 June 2021

Mexican Rice Recipe/Spanish Rice Recipe/Mexican Rice Recipe – Method 2/One pot Meal-Mexican Rice with step by step photos

Are you looking to make something exotic, yet simple, quick and easy one pot meal. Then you have landed in the right place. Check out his Mexican rice which made with blanced & ground tomatoes, along with colourful, vibrant and antioxidant rich bell peppers with perfect touch of spices.  This Mexican rice can be served with Vegetable Fajita or Chicken Fajita, Guacamole and Sour cream on the side. I have already posted one version of Mexican Rice-Method 1 earlier, do check that out also. Do try out this flavourful and super tempting Mexican Rice and post your comments here. Meanwhile do check out other interesting Mexican Recipes here and other Vegetarian RiceVarieties/Biryanis/Pulavs here.

Here’s how to make Mexican Rice with step by step photos…

Ingredients

Basmati Rice/Long Grain Rice

2.5 cups [500 g]

Onion [Big]

2 finely chopped

Garlic Cloves *

10-12 finely chopped

Tomatoes

10 small or 6 big

Serrano Peppers/Green Chillies

3 slit and cut

Green Bell Pepper/Capsicum

1 cut to small cubes

Red Bell Pepper/Capsicum

1 cut to small cubes

Black Pepper Powder

1 tsp

Cumin Powder/Jeeragam Thool

1.5 tsp

Salt

As needed

Cilantro/Coriander Leaves

1 tbsp finely chopped

Oil

1.5 tbsp

Preparation Time: 10-12 minutes                     Recipe Category: Main Course 

Cooking Time: 30 minutes                                 Recipe Cuisine: Mexican

Author: Priya Anandakumar

Check out other interesting Mexican Recipes here…

MexicanRice/Spanish Rice-Method 1

Mexican Rice/Spanish Rice - Method 2

Chicken Fajita

Vegetable Fajita/Mixed Vegetable Fajita

Guacamole–Avacado Sauce

Guacamole Sandwich

Tres Leches Cake/Mexican Cake

Caramel Custard Pudding/Mexican Flan

Method

Wash the basmati rice 2-3 times and drain the water. Add enough water and soak for about 30 minutes.

Wash the tomatoes thoroughly with water. Add enough water and let it boil for about 8-10 minutes and switch off the stove.

Let it cool completely. Now peel the skin of the tomatoes.

Add the peeled tomatoes to the mixer jar and grind it puree.

Tomato Puree + water – 3.75 cups [for basmati rice or long grain rice : water – 1: 1.5]. The water can be replaced with either vegetable stock water or chicken stock water.

Heat about 1.5 tbsp of oil in a heavy bottomed vessel and add finely chopped garlic .

Now add the finely chopped onions, green chillies to the oil.

Saute everything really well until they turn translucent.

Now drain the water and add the basmati rice/long grain rice.

Saute the rice for about a minute along with the onions.

At this stage add 1 tsp of black pepper powder, 1.5 tsp of cumin powder, salt to the rice and give a good stir.

Add the green capsicum and red capsicum to the rice. Mix everything really well.

Now add the tomato puree + water to the rice and let it come to a boil.

Now close the lid and cook the rice for about 15 minutes.

Open the lid and check if the rice is cooked if not close and cook for another 5-7 minutes and switch off the stove.


I did cook the rice for another 6-7 minutes.

Finally garnish with chopped cilantro/coriander leaves and enjoy.

Exotic, delectable, easy and quick Mexican rice is ready to be enjoyed. Serve it hot with Mixed Vegetable Fajita or with Chicken Fajita and Guacamole–Avacado Sauce.

Suggestions:

The original Mexican Rice recipe is cooked with either chicken stock or vegetable stock along with tomato puree. If you have chicken stock or vegetable stock you can use it for added flavour and taste.

The addition of capsicums is optional, if you do not have them you can very well skip them and make the Mexican Rice.

The Mexican rice is good all by itself which does not need any side dish, if you have time and vegetables in hand then you can make Mixed Vegetable Fajita or Chicken Fajita which will make it one whole meal.

Thank you all for visiting my space, please come back again for more and more exotic recipes from my kitchen.

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Have a great day and enjoy.



Until then I am signing off…

 

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Priya Anandakumar