Mexican Rice
When I first came to the United States, one of the first cuisines I was introduced to was Mexican. I really enjoyed it then just as much as I enjoy it now. My first experience with Mexican cuisine was a little mom and pop restaurant that really made an extra effort and catered to our vegetarian preference. I decided to try out a recipe for a Mexican rice which is typically served as a side dish with Mexican meals. I especially enjoy this rice with cheese enchiladas and refried beans. Enjoy!
Servings 4 people
Ingredients
- 1 cup long grain rice you can use any long grain rice
- 3 Tbsp oil
- 1 14 oz can tomatoes chopped
- 1 cup corn kernels I am using frozen corn
- 1 cup green bell pepper cut in small pieces
- 1 tsp cumin seeds ground, jeera
- 1 tsp salt
- 1 Tbsp jalapeno pepper finely chopped
- 2 cups of water
- 1/4 cup cilantro finely chopped hara dhania
- 2 Tbsp lime juice I prefer lime juice but lemon juice will work
Instructions
- Wash the rice and drain the water and pat dry.
- In a frying pan heat the oil over medium high heat, when oil is moderately hot add the rice and stir fry for about 4-5 minutes till rice is lightly toasted.
- Add vegetables, corn bell pepper and jalapeno pepper sauté, stirring frequently for about 2 minutes.
- Add cumin powder, salt and tomato sauté, stirring frequently for about 3-4 minutes. Until most of the moisture from tomatoes has evaporated.
- Add water stir and bring it to boil, lower the heat to low. Cover the pan and let it cook for about 10 minutes, or until all the water has evaporated. Uncover the pan let it sit for about 2-3 minutes without stirring.
- Add cilantro and lime juice and fluff the rice gently. Rice is ready to serve.
Notes
You will also like to see the recipes for Vegetarian enchilada, Vegetable Hakka noodles, Gobi or cauliflower Manchurian, Butternut squash pasta.