Fragrant, comforting, and easy to serve as a complete meal, Mexican Rice Recipe | Restaurant Style Authentic Mexican Rice is a vegetarian international rice made with butter, oil, and garlic in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 30 minutes
- Total time: 35 minutes
- Yield: 2 Servings
- Category: rice
- Cuisine: international
Ingredients
- 1 tbsp butter
- 2 tsp oil
- 5 clove garlic (finely chopped)
- ½ onion (chopped)
- ½ cup tomato puree
- 1 cup basmati rice (soaked 20 mins)
- ½ capsicum (cubed)
- 3 tbsp peas
- 3 tbsp sweet corn
- 3 tbsp boiled rajma / kidney beans
- 1 tsp salt
- ½ tsp cumin powder
- ¾ tsp chilli powder
- ¼ tsp pepper powder
- 1 tsp mixed herbs
- ½ tsp chilli flakes
- 2 tsp tomato sauce
- 1½ cup water
Method
- Firstly, in a kadai heat 1 tbsp butter, and 2 tsp oil. Saute 5 clove garlic until it turns aromatic.
- Add ½ onion and saute until the onion softens slightly.
- Now add ½ cup tomato puree and cook until the tomato puree thickens.
- Further, add 1 cup basmati rice and saute gently without breaking the rice grains.
- Also add ½ capsicum, 3 tbsp peas, 3 tbsp sweet corn, 3 tbsp boiled rajma and 1 tsp salt.
- Saute until the vegetables turn crunchy.
- Add in ½ tsp cumin powder, ¾ tsp chilli powder, ¼ tsp pepper powder, 1 tsp mixed herbs, ½ tsp chilli flakes and 2 tsp tomato sauce.
- Saute on low flame until the spices turn aromatic.
- Further, add 1½ cup water and mix gently.
- Cover and cook on low flame for 20 minutes or until the rice is cooked well.
- Fluff the rice gently, cover and rest for 10 minutes.
- Finally, enjoy Mexican Rice Recipe with salsa.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
