Spicy Mexican Rice Recipe
A delicious one pot Mexican rice dish that is flavoursome and really versatile. I love to make it often for weekend lunch or dinner.
Servings 6 people
- 2 cups rice I use sona masoori
- 2-3 green chillies or jalapenos
- 4-5 garlic cloves
- 1 onion chopped
- 500 gms. tomatoes
- a large bunch of coriander leaves chopped
- 3-4 tbsp. olive oil
- 2 cups chicken stock optional
- 1 tbsp. lemon juice
- 1 cup corn kernels or chopped peppers
- Salt to taste
Toast rice in olive oil on low flame for about 8-10 minutes till it is golden brown. Make sure you don't do it too vigourously. This keeps the rice nice and separate once cooked.
In a blender, blend together onion, garlic, chillies and tomatoes. Add chicken stock (or seafood stock or water) to this blended mix. Bring it to a boil.
Add this hot mixture to toasted rice in a deep pan or rice cooker. Add in the corn kernels. Add salt.
Lower the heat and cover. Cook for about 15 minutes till the rice is well cooked but not mushy.
Serve hot after adding lemon juice, garnishing with chopped coriander leaves and fluffing the rice a bit using a fork.
Mexican rice is ready to serve.
Don't use basmati for this recipe. A thicker grain is better.
You can add any vegetable you like to this dish though corn does taste the best.
You can reduce or increase the quantity of chillies depending upon taste.
You could use vegetable oil instead of olive oil as well.
If you are in a rush, you could do away with toasting though that does make the grains fluffier.
Serving: 1people | Calories: 260kcal | Carbohydrates: 48g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Fiber: 125g | Vitamin C: 1409.6mg | Calcium: 1053mg | Iron: 28.6mg