Indian Mexican Rice from Monica Bhide
Mexican flavoured rice with corn and beans, a recipe that will fit into your Mexican Vegetarian menu PURFECTLY!
- 1/2 yellow onion , peeled and finely chopped
- 1 clove garlic minced ,
- 1 tsp cumin seeds
- 1 tsp turmeric (I used 1/2 tsp)
- 1 tsp cayenne pepper (red chilli powder)
- 1 tsp cumin powder
- 1 tsp oregano dried
- 1/3 cup tomato puree
- 1 cup rajma cooked
- 3/4 cup sweet corn fresh kernels
- 1 cup tomatoes diced red
- 4 green chillies , chopped (I used just 1)
- 1 cup basmati rice
- to taste salt
- water as needed
- coriander for garnishing
Heat oil in a large pan. Stir in garlic and onions, stirring around for 4-5 minutes till soft.
Add all spices - stir to cook for 30 seconds.
Add all remaining ingredients along with the rice, salt and water (around 2 cups).
Bring to a boil. Cover and cook for 8 -10 minutes or so until rice is done.
Serve garnished with fresh coriander.
This was a hearty filling one-pot rice dish perfect by itself for a weekday dinner, if you pressure cook the rajma in the morning or over the weekend. Along with other accompaniments it can make an excellent main course dish for a Mexican dinner.
I added the oregano and cumin as we love the strong Mexican taste they impart to a dish. Also as the tomatoes I used were on the sweeter side, I used some tomato puree for added zing! Overall a simple recipe for a great tasting dish that I'll surely make again!
[Extracts taken from Monica Bhide’s book Modern Spice published by Random House
More about Monica Bhide on her website.