Thursday, 20 March 2014

Mexican Style Rice

I followed this recipe from a cook book named - 'The Vegetarian Kitchen By Linda Fraser'. Mexican Style rice is a one pot meal with just few readily available ingredients in the kitchen. It is easy to prepare and tastes awesome ! Original recipe uses green peas with rice. However you can add your favourite vegetables also. Perfect for week night dinner to feed your family with delicious food in less than 30 minutes.
In usual rice recipes, rice is soaked in 'regular' tap water for 15 to 20 minutes and then cooked. In this recipe, rice is soaked in 'hot' water for 15 minutes and then it is fried in oil until it is crispy and brown. One more added advantage of this recipe is that no major chopping involved. Just roughly chop onion and tomatoes and puree them in food processor. Saves time :)



  • 2 Cups Long Grain Rice
  • 1 Large Onion Chopped roughly
  • 2 Garlic Cloves
  • 3 Medium Tomatoes Chopped
  • 4 Cups Vegetable Stock
  • 1 and 1/2 Cups Green peas ( thaw if frozen)
  • 4 Tablespoon Oil
  • Salt as required
  • Ground Pepper as per your taste
  • Fresh Cilantro Leaves chopped



1. Wash Rice and soak it in hot water for 15 minutes. Drain and set aside
2. In a food processor, add chopped onion, garlic cloves, chopped tomatoes and grind it to fine paste/ puree
3. In a large pan heat 2 tablespoon oil. When the oil is hot, add drained rice and sauté till it becomes golden brown. Rice should be crispy fried to brown
4. Transfer the rice to a separate bowl and set aside
5. In the same pan, heat 2 tablespoon oil. Add tomato onion garlic puree and sauté for 3 minutes. Pour vegetable stock , add salt and pepper. Add rice and give it a good stir
6. Bring it boil, once It starts boiling , reduce the heat to lowest setting and close the pan with a lid.
Let the rice cook on low flame for about 15 to 20 minutes
7. Now stir in green peas and combine together. Cook until peas are cooked through
8. Add chopped cilantro leaves and switch off the flame. Serve hot with red onion raitha


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