Saturday, 7 November 2015

Easy Mexican rice.

2 cups grained rice
4 cups water
1 onion
1 tsp garlic paste
1 tsp ghee/oil
salt to taste
1 capsicum, sliced
1 cup shredded cabbage
1 onion, sliced
1 tomato, cored and diced
2tsp chilli powder
2 tsp soya sauce


1. Grease a cold 20cm High with ghee/oil and heat on a medium setting. Before the visiotherm pointer reaches the first red mark, drop in the onions and add the garlic paste.

2. Fry for a minute and add the rice. Dry up the excess moisture, if any. Add water and salt to taste.

3. Cover and cook on low heat for 15-18 minutes till the rice is done. Remove from heat and keep aside.

4. For the seasoning, preheat a 16cm Double Handle on medium heat till the visiotherm pointer reaches the first red mark.

5. Add the Ghee/oil and fry the sliced onion on low heat till golden brown.

6. Toss in the capsicum and cabbage and continue frying. Stir in the chopped tomato, chilli powder, soya sauce and a pinch of salt.

7. Mix well and remove from heat. Pour seasoning onto the cooked rice and combine. Serve hot.

Prep Time:     30 minutes 
No of Serves: 3 Members