Mexican rice A delightful side dish. When I came to this country, my friend introduced me to Mexican cuisine. And I really enjoyed. This was a small mom-and-pops restaurant, She will always make an effort to prepare the vegetarian dishes for us.
This delicious Mexican rice, was always there as a side-dish. With every meal. I specially enjoyed this, with cheese enchilada, and re-fried beans. This recipe will serve 4. To make Mexican rice we will need, 1 cup long grain rice, 3 tablespoons of oil, 1 cup corn kernels, and am using frozen corn.
1 cup chopped bell pepper, in small pieces. 1 teaspoon of salt. 1 teaspoon of ground cumin seed powder 1 jalapeno pepper, chopped in small pieces. 2 tablespoons of lime juice. 1/4 cup of cilantro chopped.
and 1 14 oz canned chopped tomatoes. We also need 2 cups of water. And you already washed the rice, and drained the water. Pat dry the rice before we cook. This is very important part, of cooking Mexican rice.
It makes a difference in the cooking. Heat is on, medium-high, so I am first going to put the oil. Now I will add the rice. and, stir fry them. Stir fry the rice, till it is toasted. And this should take 4-6 minutes.
So, rice is looking nicely toasted. We are going to add the bell peppers. and corn. jalapeno, and stir fry for about 1 minute. This has been about 2 minutes, So now I will add the tomatoes. salt, and cumin seed powder.
Stir well. And cook for another 2 minutes. So this has been 2 minutes. I have been stirring the rice occasionally. And as you see, most of the water from tomatoes have evaporated. Now am going to add the water, and bring this to boil.
Rice has come to boil, so I will lower the heat to low, and cover the pan. It should take about 10 minutes, and all the water should be evaporated. This has been about 10 minutes, so let’s check the rice.
They are looking ready, And as you see, you can’t see any water. Water has evaporated. So turn off the heat, and don’t touch it. Just leave it for 2 minutes, before we are going to fluff the rice. This has been 2 minutes.
So I will drizzle the lime juice. You can always use the lemon, if you don’t have lime. But I prefer lime. Ok, so this has been about 2 tablespoons. Put the cilantro, And now we are just going to fluff it.
You can see all the rice grains separately. Mexican rice is looking great, and is ready to serve. Enjoy this great tasting Mexican rice. I will be serving this with vegetable enchilada, and with re-fried beans.
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