Quick Mexican Rice

Name: Quick Mexican Rice
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1/2 carrot; 1/2 capsicum; 1/2 sweet corn boiled and peeled; 2 onions; 1 green chilli; 1/2 cup boiled Rajma; 3 Dry Red chilli; to taste Salt; 4 teaspoon Oil; 3 cloves Garlic; ½ tsp Jeera powder

Shruti Raman( legendet100) @cook_12109508

#global

Shruti Raman( legendet100) @cook_12109508

Saved

Ingredients

1 cupbasmati rice
1/2carrot
1/2capsicum
1/2sweet corn boiled and peeled
2onions
1green chilli
1/2 cupboiled Rajma
3Dry Red chilli
to tasteSalt
4 teaspoonOil
3 clovesGarlic
½ tspJeera powder

Saved

Steps

1

First take oil in kadai and sauté the washed and pre soaked basmati rice until light brown. Keep aside in a vessel add salt to taste and cook for two whistle. For one cup rice add two cups water do not add more.
2

Take oil add grated Garlic and sauté for one min to this add onions green chilli and red chilli with a pinch of salt and cook well.
3

To this add vertically chopped carrots and capsicum cook with a little salt. Once cooked add pre cooked rajma with salt. Close and cook for two mins.
4

To this add sweet corn and mix well.
5

Cook well add jeera powder.
6

Then spread the rice over it but don’t mix immediately let it rest for 5 mins, if you mix immediately rice will not be separate.
7

Once cooled mix from bottom to top do not mash it do it very lightly.
8

Then add coriander and mix again lightly else will get mushy. Serve hot with tomatoe sauce.