Mexican rice is a flavorful rice variety. It is a healthy side dish. You can make it little spicy or mild.
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Ingredients
1 cup whole grain brown rice 3 or little less than 3 cups of water (water+tomato puree=3 cups). 4-5 garlic cloves 1/2 of the medium size jalapeno pepper 1 small onion 2 tomatoes 3/4 cup colored bell peppers Cilantro/coriander leaves Spices 1/2 tsp red chili powder 1/2 tsp cumin powder 1/2 tsp oregano (If oregano is not available, use Ajwain/Carom/Vamu/Voma seeds.) Preparation Finely chop garlic, jalapeno, onion and cilantro separately. Puree the tomatoes Cut bell pepper into small pieces. Make spice powders if you don't have already. Wash & soak rice in water for 30min-1hr. Drain the water. |
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Procedure
In a thick bottom vessel heat up oil or butter and add garlic and jalapeno peppers. Saute for a few seconds and add onion. If garlic gets brown it gives a different taste. So add onion before garlic gets brown. Onion doesn't need to get cooked all the way. Saute for a minute and then add rice. Fry the rice for 2 minutes on medium flame stirring continuously. Do not let the rice get brown but toast nicely. Add tomato puree and mix it well. Add water also. For 1 cup of brown rice we need 3 cups or little less than 3 cups of water. So measure the tomato puree first and add the remaining water to complete 3 cups of liquid. If you use 3 cups full the rice will come out little sticky. So if you use little less water it comes out fluffy. Add salt for your taste and mix it well. Let it come to a boil.
When it starts boiling, add bell pepper and spices. Give it a good mix.I used carom seeds/ajwain instead of oregano because my oregano contains little sand. Last time when I made with oregano it was not very pleasant. So this time I used carom seeds in place of oregano. Carom seeds are also called ajwain or vamu or voma in different languages. Reduce the flame to low and cook it covered for about 20-25 minutes. Add cilantro and serve it hot. Enjoy healthy Mexican rice.
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In a thick bottom vessel heat up oil or butter and add garlic and jalapeno peppers. Saute for a few seconds and add onion. If garlic gets brown it gives a different taste. So add onion before garlic gets brown. Onion doesn't need to get cooked all the way. Saute for a minute and then add rice. Fry the rice for 2 minutes on medium flame stirring continuously. Do not let the rice get brown but toast nicely. Add tomato puree and mix it well. Add water also. For 1 cup of brown rice we need 3 cups or little less than 3 cups of water. So measure the tomato puree first and add the remaining water to complete 3 cups of liquid. If you use 3 cups full the rice will come out little sticky. So if you use little less water it comes out fluffy. Add salt for your taste and mix it well. Let it come to a boil.
When it starts boiling, add bell pepper and spices. Give it a good mix.I used carom seeds/ajwain instead of oregano because my oregano contains little sand. Last time when I made with oregano it was not very pleasant. So this time I used carom seeds in place of oregano. Carom seeds are also called ajwain or vamu or voma in different languages. Reduce the flame to low and cook it covered for about 20-25 minutes. Add cilantro and serve it hot. Enjoy healthy Mexican rice.
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