Vegetarian Mexican Rice Recipe
Easy vegetarian Mexican rice than you can make in no time at home and better than takeaways. Serve with a side of refried beans or taco or burritos.
Servings: 3
Calories: 264kcal
Ingredients
- 1 cup rice long grained white or basmati
- 3 tablespoons olive oil OR vegetable oil
- 2 green chilies OR jalapenoes, seeded and chopped
- 2 cloves garlic peeled and minced
- 1 onion chopped
- 1/2 cup chopped bell peppers
- 1/2 cup chopped baby corn
- 3/4 cup sweet corn kernels
- 1/2 teaspoon chili powder optional
- 1/2 teaspoon pepper powder
- 3 tablespoons tomato sauce OR Puree
- Salt to taste
- 2.5 cups water
- Cilantro leaves to garnish
Instructions
- Rinse the rice well for at least two times first of all. Soak in plenty of water for 30 minutes. While the rice soaking prep the veggies by washing and chopping. If using blanched tomato puree get that also ready.
- Next heat 3 tablespoons olive oil in a pressure cooker. Add chopped green chilies or jalapenos. Also add crushed garlic (i did not use) and saute well.
- Add chopped onions and saute well till they turn soft.
- Now add the vegetables and mix well. Season with chili powder, pepper powder and salt. Mix well.
- Add tomato puree or tomato sauce. Mix well and cook for 4-6 minutes.
- Drain the soaked rice well and add to the cooked vegetables. Mix gently.
- Add 2.5 cups water or broth and mix well. Pressure cook for 2 whistles. Once the pressure is released open the cooker. Gently fluff the rice and serve warm
Nutrition
Calories: 264kcal