Mexican Rice Recipe

Mexican rice or Arroz Rojo as it is known in Mexico, holds a special place in my household and is a must-have at any Mexican feast. The vibrant and flavourful nature of Mexican cuisine truly shines through in this delectable dish.

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Course: Main Course

Cuisine: Mexican

Keyword: beans and rice, mexican rice, rice recipes

Prep Time: 5

Cook Time: 10

Servings:

Calories: 333kcal

Author: Rekha Kakkar

Ingredients

2 Tablespoon Olive Oil
¾ cup Onions finely chopped
1 teaspoon Chipotle Chilli Powder
1 cup Basmati Rice
1 cup Tomato Puree
½ cup Corn Kernels fresh
½ cup beans
1 cup Bell Peppers cut into strips
1 teaspoon Cumin Powder
1 teaspoon Salt
1 teaspoon oregano
1 teaspoon white pepper
Sour Cream and chopped Coriander leaves for topping

Instructions

Set the Prestige smart Induction stove and place the nakshatra cute svachh pressure cooker on top
Turn on the induction stove and set the whistle count to 2
In the pressure cooker, add olive oil and saute the onions until translucent, stirring frequently
Add the rinsed rice and tomato paste to the cooker. Gently stir and coat the grains with the oil and onion mix for 2 to 3 minutes until toasted
Pour in the vegetable broth, diced tomatoes, and tomato sauce
Enhance the flavours with cumin, oregano, salt, white pepper, and chipotle chilies
Cover the pressure cooker with the lid and set the induction for 2 whistles
Allow the cooker to enter the hot mode and wait for 2 minutes before releasing the pressure. Open the lid of the pressure cooker
Fluff the rice with a fork and garnish with cilantro. Serve with a side salad and sour cream.

Nutrition