Mexican Fried Rice

Name: Mexican Fried Rice
Total time: 1800 s
Yield: 30 minutes
Cuisine: Indian
Ingredients: 1 onion, finely chopped; 1/2 cup boiled corn; 1 garlic clove, crushed; 1/2 cup red pepper, chopped; 1/2 cup green pepper, chopped; 1/2 cup yellow pepper, chopped; 2 cups rice, washed; 1/4 beans, (i have used rajma)boiled and drained; 2 cups rice, washed; 1 1/2 teaspoons paprika; 1 teaspoon dried oregano; 1 teaspoon cumin seeds; To taste Salt; 2 tablespoons tomato puree; As required Olive oil

Meeta Burman @MeetaBurman

#MMC2019

Meeta Burman @MeetaBurman

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Ingredients

30 minutes

1onion, finely chopped
1/2 cupboiled corn
1garlic clove, crushed
1/2 cup red pepper, chopped
1/2 cupgreen pepper, chopped
1/2 cupyellow pepper, chopped
2 cupsrice, washed
1/4beans, (i have used rajma)boiled and drained
2 cupsrice, washed
1 1/2 teaspoonspaprika
1 teaspoondried oregano
1 teaspooncumin seeds
To tasteSalt
2 tablespoonstomato puree
As requiredOlive oil

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Steps

30 minutes

1

Lightly heat up a little olive oil in a large pan and add the chopped onion, garlic and peppers. Lightly fry for about 3 minutes.
2

Add in the rice along with the spices and salt. Thoroughly coat the rice with the oil and leave to cook for a few minutes.
3

Add in the tomato puree, mix thoroughly and leave to cook for 2 minutes.
4

Add water, beans and corn. Bring to the boil, then turn down the heat and simmer with a lid on for 25 to 30 minutes. Make sure the rice doesn't stick to the pan, so stir occasionally and add some extra stock or water if needed. Season to taste with more salt, if liked.
5

When the rice has fully cooked, turn off the heat and leave to stand for 5 minutes whilst you prepare your plate. Leaving it to stand also helps the rice soak up any left over stock, which leaves the rice fully cooked, moist.