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.
Ingredients
- 2 Tablespoon Olive Oil
- ¾ cup Onions finely chopped
- 1 teaspoon Paprika or Chipotle Chilli Powder
- 1 cup Basmati Rice
- 1 cup Tomato Puree
- 1/2 cup black beans canned
- 1 cup Bell Peppers cut into strips
- 1 teaspoon Cumin Powder (optional)
- 1 teaspoon Salt
- 1 teaspoon oregano
- 1 teaspoon white pepper (optional)
- Sour Cream
- Coriander leaves
- 1 tsp mixed herbs
Instructions
- First prep by soaking the rice for atleast 30 minutes then, set the Prestige smart Induction stove and place the nakshatra cute svachh pressure cooker on top
- In the pressure cooker, add olive oil and saute the onions until translucent, stirring frequently, then add the tomato puree.
- After cooking tomato puree, add sliced red and yellow bell peppers, season with mixed herbs, dried oregano, chili flakes, salt and paprika
- Now, add the soaked rice to the cooker. Gently stir and coat the grains with the oil and onion, mixing for 2 to 3 minutes until toasted.
- Since I am using canned black beans, I have rinsed and strained them then added in the cooker.
- After this, add water and cover the pressure cooker with 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
Calories: 333kcalCarbohydrates: 54gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 699mgPotassium: 617mgFiber: 5gSugar: 8gVitamin A: 1527IUVitamin C: 58mgCalcium: 71mgIron: 4mg
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