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Tuesday 29 April 2014

Mexican Rice

 JC GC


Ingredients

  1. Rice: 1 ½ cups
  2. Onion, diced: ½ cup
  3. Garlic, chopped: 1 tbsp.
  4. Tomato puree: 1 ½ cups
  5. Parsley, chopped: 1 tbsp.
  6. Fresh mushrooms, sliced: 1 cup
  7. Cumin powder: 1 tsp.
  8. Coriander powder: 1 tsp.
  9. Dried red chilies: 3 nos.
  10. Oil: 3 tbsps.
  11. Salt: To taste


Method

  • Heat oil in a thick-bottomed pan and sauté rice over medium heat until opaque
  • yellow and keep stirring to prevent burning.
  • Add onion and garlic and sauté until transparent.
  • Add two cups of water, then stir in tomato puree, parsley, sliced fresh
  • mushrooms, salt, cumin and coriander.
  • Reduce heat to simmering, cover pan and simmer for 20 minutes or until all
  • water is absorbed.
  • Roughly chop dried chilies and stir them in.
  • Serve hot.

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