Mexican rice

Name: Mexican rice
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil or butter; 2 cloves garlic (optional); 1 chopped or diced onion; 1.5 cup basmati rice; as per taste Salt; 1/2 small bowl tomato sauce; 1.5 cups vegetable stock; 1 small bowl corn kernels; 1/2 bowl chopped or diced carrot; 1/2 bowl frozen peas; 1/4 teaspoon red chilli powder; 1/4 teaspoon cumin powder; 1/4 teaspoon jeera; 1 teaspoon black pepper powder; 1/2 teaspoon turmeric powder; 1/2 bowl french beans; 1/2 bowl chopped beetroot

Vidyutaa Kashyap @vidyutaa24

#cppassport
#cppmexico

Vidyutaa Kashyap @vidyutaa24

#cppassport
#cppmexico

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Ingredients

30 minutes

4 servings

1 tablespoonolive oil or butter
2 clovesgarlic (optional)
1chopped or diced onion
1.5 cupbasmati rice
as per taste Salt
1/2small bowl tomato sauce
1.5 cupsvegetable stock
1small bowl corn kernels
1/2 bowlchopped or diced carrot
1/2 bowlfrozen peas
1/4 teaspoonred chilli powder
1/4 teaspooncumin powder
1/4 teaspoonjeera
1 teaspoonblack pepper powder
1/2 teaspoonturmeric powder
1/2 bowlfrench beans
1/2 bowlchopped beetroot

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Steps

30 minutes

1

Heat butter or olive oil in a large pan over medium heat. Add garlic(optional) and onion, till the onion becomes translucent.
2

Stir in rice until toasted, about 2 minutes.
3

Mix in tomato sauce and vegetable stock, let it boil.
4

Add in spring onion carrots, peas, chili powder, and cumin powder add salt and pepper, to taste.
5

Bring to a boil, cover, reduce the flame till rice is cooked through, add chopped tomatoes.
6

Serve it with chili sauce.