Mexican rice with corn and peas

3.3, 3 reviews

Happy Navratri in advance..

Recipe Details  
 
3.3, 3 reviews

Posted by
Posted on 4, Nov 2015
Serving 6-8 people
Ready in 30-40 minutes
Post Views 2.1 K views
Post Rating 3.33 out of 5 , from 3 reviews
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Ingredients
  • Long grain Basmathi rice - 2 cups
  • Finely chopped white/yellow onion - ½ cup
  • Yellow corn kernels - ¾ cup
  • Diced Carrot - ½ cup, bite sized
  • Fresh green peas - ½ cup
  • Tomatoes, big sized - 3 Nos, diced
  • Tomato sauce - 2-3 Tablespoon
  • Garlic - 3 cloves, finely chopped
  • Chopped coriander leaves - 2 Tablespoon
  • Water - 2 - 2 ½ cups
  • Butter - 1 Tablespoon
  • Vegetable oil - 2 Tablespoon
  • Salt - 1 Teaspoon, adjust according to your taste
Directions
  1. Wash the rice thoroughly and drain the water completely. Set aside.
  2. Heat oil and butter in a large skillet. Add rice and sauté until rice is a nice toasty color and all butter/oil is absorbed. Stir quite often to prevent browning.
  3. Add chopped onions, garlic, carrots, corn, green peas, diced tomatoes and tomato sauce. Stirring occasionally. Add water, salt and bring to a boil.
  4. When it start boiling, reduce heat to a simmer. Cover tightly with a lid and simmer for 20 minutes or until rice is tender and fluffy.
  5. Remove from flame. Mix the rice gently using a long spoon, sprinkle chopped coriander leaves on top; Serve hot.

Notes:

  • Tomato flavour is prominent in the mexican rice. So you can add more tomatoes(1 - 2 Nos) into the rice according to your taste.
3.3, 3 reviews

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