Mexican Rice
Prep. :
Cook :
Total Time :
Cuisine :
Servings : Serve - 3-4
Ingredients
Basmati rice – 1 cup (washed, drained and thoroughly dried )
Oil – 2 tbsp
Onion (chopped) – 1 small
Garlic cloves (round sliced)- 3-4
Jalapeño pepper (sliced) – 1
Tomatoes (fire-roasted) – 2 (peeled & roughly chopped)
Tomatoes (Blanched and puréed)- ½ cup
Tomato purée (packet) – 2 tbsp
Salt- to taste
Cumin powder – ½ tsp
Dried oregano- ½ tsp
Coriander powder- 1 tsp
Red chili powder – 1 tsp
Vegetable stock – 1 cup
Method :
1. Heat oil in a heavy pot over medium-high heat. Once hot, add the rice and toast till slightly golden.
2. Then add the chopped onions and sauté till translucent.
3. ?Next add the garlic, sauté till the raw smell of the garlic disappears follows by the sliced jalapeños.
4. ?Now in an open flame roast some tomatoes, cool slightly, peel and chop them roughly.
5. ?Also add some fresh tomato purée (made with blanched tomatoes) and packet tomato purée for a rich colour.
6. ?season with salt and add the other dry dry spices.
7. ?Pour the vegetable stock, bring to a boil, cover, and reduce heat to LOW. Simmer for 12-15 minutes, or until water is evaporated and rice is cooked through.
8. Once done, remove the pot from heat and let sit undisturbed for 5 minutes.
9. Then gently scoop it out with a flat spatula and serve hot garnished with freshly chopped coriander leaves and a dash of lime juice.
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