Easy Mexican Rice Indian Style !

Well ! Mexican Rice are one of the most famous and delicious Mexican recipes loaded with a bunch of flavors and aromas. Authentically, these rice are first toasted to light brown color in cooking oil and then cooked in vegetable/chicken broth with hell lots of tomato sauce. However, I have deviated a little from the original recipe by omitting the rice toasting step because I already had some cooked long grain rice and wanted to make a good use of them. Also, I have added vegetables to make them more nutritious and healthy; the authentic recipe doesn't call for the same.

Ingredients

2 cups long grain basmati rice (already cooked)
1/4 cup of finely sliced onions
1/4 cup of finely sliced carrots
1/4 cup of finely sliced baby corns
1/4 cup of finely sliced bellpeppers (red & yellow)
1/4 cup of finely sliced red cabbage (optional)
1/4 cup of finely sliced french beans
1/2 cup of green peas
2 fresh red chili peppers (finely chopped)
5-6 cherry tomatoes
1 tbsp mined garlic
1/2 tsp black pepper powder
1/2 tsp cumin powder
1 tsp oregano
1 tbsp tomato ketchup
1/2 tbsp red chili sauce
1 tsp Tabasco sauce
2 tsp lemon juice
Salt to taste
1 tbsp cooking oil

Method

1. Heat oil in a wok. Add in carrots, baby corns and beans and saute well on high flame.
2. Now, add in minced garlic, chopped red chillies, onions. Again saute well.
3. Once the onions turn a little brown, toss in green peas and bellpeppers. Saute for a minute.
4. Now add in salt, black pepper powder, cumin powder oregano, all the sauces and cherry tomatoes. Mix everything well.
5. In the end, add red cabbage, lemon juice and the cooked rice.
6. Your Mexican rice are ready; serve them piping hot.

Note: If you have some canned baked beans, they would also make a pretty good addition to the rice.