Mexican Rice
Ingredients
Main Ingredients
Basmati rice (dry)
1 cup
Tomato (fresh)
4 piece
Garlic (finely_chopped)
3 clove
Onion (finely_chopped)
2 piece
Green capsicum (chopped)
0.5 piece
Red capsicum (chopped)
0.5 piece
Yellow capsicum (chopped)
0.5 piece
Carrot (chopped)
1 piece
Green peas (fresh)
100 g
Oil
1 tbsp
Butter
1 tbsp
Chilli powder
1 tsp
Salt
1 tsp
Pepper
0.5 tsp
Cumin powder
0.5 tsp
Oregano
2 tsp
Water
2 cup
Instructions
Prepare vegetables
Finely chop garlic and onions. Chop capsicums and carrot into small pieces.
Heat oil and butter
Heat oil and butter in a pan over medium heat.
Sauté aromatics
Add finely chopped garlic and onions. Sauté until onions turn translucent.
Add vegetables
Add chopped capsicums, carrot and green peas. Stir-fry for 2 minutes.
Add spices
Add chilli powder, cumin powder, oregano, salt and pepper. Mix well.
Add tomatoes
Add chopped tomatoes and cook until they soften.
Add rice and water
Add basmati rice and water. Stir gently to combine.
Cook rice
Cover and cook on low heat until rice is tender and water is absorbed.
Rest and serve
Remove from heat and let rice rest for 5 minutes. Fluff with a fork and serve hot.
Original recipe
Storage
Store in airtight container. Add a splash of water when reheating to restore moisture.
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