Hey guys how you are doing today I going to share quick Spanish rice or Mexican Rice recipe. So here it is and the first part of this recipe is that we do not require too many vessels or pots. For this as we are going to cook and assemble everything in one pot without much hassles and time.
Two tablespoons of oil or butter
One tablespoon of finely chopped garlic
Two medium-sized onions
Half a cup of green peas
Tomato puree half cup
Salt as per taste
Little black pepper powder
Half a teaspoon of cumin powder
Red chili powder half teaspoon
One teaspoon of red chili flakes
Teaspoon of oregano
A tablespoon or two of tomato sauce
kidney beans or rajma
step 1:Rice recipe
So let’s get started to prepare this quick one-pot Mexican rice. Here I’ve got this long grain that is passed with the rice which is around one and a half cups. Try using good quality long grain rice for best results. As this Mexican rice comes out flavorful with this rice. I have soaked this just for half an hour we’ll give this aside. For now, next, up in a pan or a wok add in two tablespoons of oil.
You can also use butter instead of extra taste and flavor do this we’ll. Add in one tablespoon of finely chopped garlic stir it and cook it for about a minute. Until it’s lightly fried and golden brown. When this is done next goes in two medium-sized onions which I’ve chopped. Cook that as well for about two to three minutes or until slightly soft do not turn it very dark. So after about two to three minutes, these onions are nice and soft.
step 3:Rice recipe
Now we’ll strain the water from the rice and add it to the pan. It just for about one to two more minutes along with the onions. So the rice in the oil will bring out that nutty flavor and the rice tends to become more flavorful taste. Separated after getting cooked because it gets a nice coating of the oil. So I sautéed it just for about a minute or two now we’ll add in the capsicum.
Here you can use different colored capsicums that are green-yellow and the red ones. If you don’t get these you can simply use only the green because Mexican cuisine is full of colorful vegetables. After the capsicum goes in half a cup of green peas so you can use the frozen ones. If you want you can use the fresh also as it will get easily cooked along with the rice. Mix it a bit and then goes in half a cup of tomato puree.
step 5:Rice recipe
I’m using the ready-made tomato puree for that tangy flavor and color. But if you want you can simply crush three to four tomatoes for this in the blender and add it to the pan mix it slightly. Now we’ll add in some herbs so in goes some salt a little black pepper powder. Half a teaspoon of cumin powder, half a teaspoon of red chili powder for color.
Use one teaspoon of red chili flakes for spiciness. As Mexican rice is a bit on the spicier side then add one teaspoon of oregano and about a tablespoon or two of tomato sauce. Tomato sauce is optional but it will balance out all the flavors in this dish. Mix everything well until they’re well combined. We’ll do not toss for too many times now we’ll add in water so Europe added one and a half cups of rice.
step 7:Rice recipe
So normally we use 3 cups of water for one and a half cups of rice that is double the quantity of the rice. But since these vegetables have enough moisture because of the tomato puree. Also because we have added half a cup of tomato puree. We’ll add in little lesser than three cups say around two and a half cups of water. So to one and a half cups of rice add two and a half cups of water. Mix that as well and let it come to a good boil and then keeping the flame on medium.
Let it cook further for about three to four minutes or until you see a very little water remaining on top. Do not cover it with a lid till here. Then after about three to four minutes when you see very little water remaining on top. You can see this rice is almost half done it’s not cooked at all but it’s slightly to half done. At this stage, we’ll add in some more ingredients or vegetables like INGOs handful of boiled corns.
step 9:Rice recipe
Next, add half a cup of pre-boiled and salted kidney beans also known as rajma. Some spring onions then you can use some regular green chilies. But if you get jalapenos you can use that as well. Some fresh coriander leaves give everything a good mix as these vegetables are already pre-boil. It won’t take much time to cook and without over mixing it because if you over mix it will break the rice grains.
So just mix it a bit and now let it cook over low flame covering it with a lid for about 4 to 5 minutes. Until it’s cooked through you can check in between after 2 minutes. If you feel the water to be little less then you can sprinkle very little water. Again cook on low flame for another three to four minutes so it’s been almost 6 minutes. Let’s remove the lid and check you can see most of the water is nicely evaporated.
It’s nice and dry will puff up and show you all the rice friends. They are fully coated with the flavorful base and they’re quite separated from each other. It’s not sticky at all the veggies are also not overcooked they still have some bite and crunch in them. you can see beautiful rice it’s looking so colorful it’s perfectly done.
step 12:Rice recipe
We’ll switch off the flame and it’s ready to be served hot. You can serve it with some sour cream on the side or if you want you can also grate some cheese on top. You can simply serve it by garnishing it with some more greens on top. If you want you can also squeeze some fresh lemon juice if you prefer.