Name: Quick Mexican Rice recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: ½ cup rice; 1 large tomato; 1 large onion; 3 cloves garlic; 1 to 2 green chillies/jalapenos; ½ teaspoon dried oregano leaves; ½ teaspoon jeera/cumin seeds; 1/2 teaspoon Kashmiri red chilli powder (for spice and color); ½ cup corn kernels; ¼ cup green bell pepper/capsicum; ¼ cup red bell pepper/capsicum; 3 tablespoons oil; Salt to taste; Freshly chopped coriander leaves/cilantro for garnishing; 1 fresh lemon or lime

Ingredients Serving: 2

½ cup rice
1 large tomato
1 large onion
3 cloves garlic
1 to 2 green chillies/jalapenos
½ teaspoon dried oregano leaves
½ teaspoon jeera/cumin seeds
1/2 teaspoon Kashmiri red chilli powder (for spice and color)
½ cup corn kernels
¼ cup green bell pepper/capsicum
¼ cup red bell pepper/capsicum
3 tablespoons oil
Salt to taste
Freshly chopped coriander leaves/cilantro for garnishing
1 fresh lemon or lime

Instructions

Wash the rice well, drain and keep aside. In a small blender jar, add tomato (roughly chopped) and ½ of the onion (roughly chopped).
Blend to a fine paste or puree and keep aside.
Heat oil in a pressure pan; once the oil is hot, add the jeera and sauté till it starts to crackle. Add rest of the onions (finely chopped), garlic (grated or finely chopped) and slit green chilies.
Sauté on medium heat for a few minutes till the onions turn translucent and the raw smell of the garlic is gone. Stir in the rice and fry on medium low till the moisture is all gone and each grain of rice is well toasted.
Add the tomato puree with chili powder and mix well.
Fry for a few minutes more till most of the moisture is gone. Add the vegetables (bell pepper and corn), oregano and salt to taste; fry again for about 1 to 2 minutes.
Stir in 1 ½ cups of hot water (ratio of rice to water is 1:1 ½ ); give it a good stir.
Taste the mixture for salt and add if needed. Close the pressure pan lid and cook on high. After the first whistle, reduce the heat to low and cook for about 5 minutes.
Turn off the heat and let the pressure drop by itself. Once the pressure has been released completely, open the pan and fluff up the rice gently with a fork.
Garnish with coriander leaves and serve spicy Mexican rice with a wedge of lime or lemon.

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