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Saturday, 7 November 2015

Spanish Rice


          This is an absolutely simple and a quick rice dish where the rice is stir fried in olive oil and then cooked with onion, garlic, stock, tomatoes and seasonings. It is also known as Mexican rice. Adding veggies is optional. In this recipe I added carrots and green peas. I gave a slight Indian touch to it by making it more spicy. 

          It is generally red in colour due to the addition of tomatoes and tomato sauce / paste. It is traditionally done on a stove top, but I used the pressure cooking method. It is relished with any other Mexican dishes like Enchiladas or Quesadillas. So check for a step by step method with pictures to prepare it.





  • 1 1/4  cup rice, soaked for 30 minutes
  • 1 tbsp. olive oil
  • 2 onions, chopped
  • 3-4 garlic, chopped
  • 2 tomatoes, chopped
  • 1 tbsp. tomato paste
  • salt to taste
  • 1 tsp. pepper powder
  • 1 tbsp. red chili powder
  • 1/2 cup carrots, sliced
  • 1/2 cup green peas
  • 2 cups stock





          Heat oil in a pan and saute the rice for 5-7 minutes till brown. Add the garlic and onions and continue to fry for 2-3 minutes.

          Now add the tomatoes and tomato paste and mix well. Add the salt, pepper powder and red chili powder, followed by the carrots and green peas.

          Mix everything well and pour the stock. Pressure cook for 2 whistles. Serve with some side dish.




                               Heat oil and saute the rice for 7-8 minutes or till light brown.




                               Add the garlic and onion and saute for 2-3 minutes.




                         Add the tomato puree, tomato paste, salt, red chili powder, pepper 
                         powder, carrots and peas.



                               Add the stock and pressure cook for 2 whistles. 



                               Fluff it up with a fork. 



                               Serve with salad or just as it is.















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