Easy Mexican Rice Recipe | Restaurant Style Authentic Mexican Rice
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.