This is the easiest rice recipe I ever made and you know one thing, this doesn't even require a side dish. It is so yummy its own way with different flavors.
I was wondering how different countries can have similar cuisines. Have you ever thought the Mexican Rice would be so similar to our Indian Tomato Rice. If not, It is! When I was looking for Mexican Rice recipes, I found this easy yummy recipe and of course would be showstopper.
And Mexican dishes are mostly about Tomatoes, you know even the most loved Salsa needs the fresh tender Tomatoes. Tomatoes would be really proud being part of this great cuisine, and you can see them in base of every Mexican sauce.
This tomato puree or paste is then added with many spices, which has everything in it. You won't need another dish along with that to finish up the tastes.
IngredientsRice- 1 whole cup
Olive oil - 1/4 cup
Sesame oil - 2 tbsp
Chopped parsley - 1/4 cup
Spring onion whites - 2 tbsp
Coriander leaves chopped - 2 tbsp
Green bell peppers chopped - 2 tbsp
For broth:
Tomatoes - 3 mediumShallots - 8
Green chillies- 5
Garlic pods - 10
Frozen peas- 1/2 cup
Tomato ketchup- 1 tbsp
Chilly powder - 1 tsp
Pepper powder - 1 tsp
Salt to taste
Cumin powder- 1 tsp
Crushed coriander corns- 1 tsp
Chilly flakes - 2 tspWater - 2 cup (you can use veg or chicken broth also)
Method:
Grind all ingredients for broth other than peas, ketchup and powders. Pour in a pan and cook for 2 mins adding all powders. Once tomatoes are half cooked add water and bring to a boil. Add frozen peas and cook for 5 more minutes. Add tomato ketchup and set aside.
Meanwhile pour oil in pan and add rice. Saute rice for 2 to 3 minutes. Add chopped parsley, spring onion whites and bell peppers and sauté for 3 more minutes. Now pour the tomato broth to it and mix with rice. Cook covered for 7 to 8 minutes first. Check in between. Then give a thorough stir and cook in low heat covered for another 4 minutes. Add coriander leaves and serve.
Grind all ingredients for broth other than peas, ketchup and powders. Pour in a pan and cook for 2 mins adding all powders. Once tomatoes are half cooked add water and bring to a boil. Add frozen peas and cook for 5 more minutes. Add tomato ketchup and set aside.
Meanwhile pour oil in pan and add rice. Saute rice for 2 to 3 minutes. Add chopped parsley, spring onion whites and bell peppers and sauté for 3 more minutes. Now pour the tomato broth to it and mix with rice. Cook covered for 7 to 8 minutes first. Check in between. Then give a thorough stir and cook in low heat covered for another 4 minutes. Add coriander leaves and serve.
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