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 or Arroz Rojo in the local lingo. 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 out the step by step pictorial recipe to prepare it.
- 1 & 1/4 cup rice, soaked for 30 minutes
- 1 tbsp. olive oil
- 2 onions, chopped
- 3-4 garlic cloves, 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 sauté 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 & sauté rice for 7-8 minutes or till light brown.
Add garlic & onion and sauté for 2-3 minutes.
Add tomato puree, tomato paste, salt, red chili powder, pepper powder,
carrots and peas.
Add stock & pressure cook for 2 whistles.
Fluff it up with a fork.
Serve with salad or just as it is.
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