Quick Mexican Rice

quick-mexican-rice2

Quick Mexican rice is a one pot quick flavorful rice, often served in many Mexican restaurants, made easy in a pressure pan. Simmered in a puree of tomatoes and onions and spiced up with garlic, oregano, cumin and jalapenos, Mexican rice is a good accompaniment with any meal or by itself with just a salad on the side!!

Whenever I used to go to any Mexican restaurant and order a combo meal, the main dish was always accompanied by a side of refried mashed beans and a spicy, flavorful rice called Mexican rice.  The red colored rice with its subtle flavors used to intrigue me and after scouring through many cookbooks and magazines, I started to make my own version at home!!

The recipe is very simple. Rice grains are sautéed in oil for a few minutes till crisp and glistening with oil (some people brown it!) and cooked along with onions, tomato puree, garlic and spices like cumin and oregano along with chilies (for that extra kick) to a fluffy, tasty and exotic pulao like rice.  I have added vegetables like bell pepper and corn to increase the flavor and add crunch and color to the dish.

red-mexican-rice1

For those busy days when all you need is a quick one-pot dish with less clean up, Mexican rice is the perfect dish! Do try it today and I am sure your family will ask for it to be on your menu more often!!

Other quick rice dishes you can try are:Spicy Baby Corn Rice,Eggplant Rice/Vangi Bhaath, Jhatpat Vegetable Pulao etc.

Quick Mexican Rice
Serves 2
Spicy, flavorful mexican rice, simmered in a tomato-onion puree with spices and vegetables; a good accompaniment with any Mexican dish or with a side salad.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
485 calories
68 g
0 g
22 g
8 g
2 g
375 g
104 g
10 g
0 g
19 g
Nutrition Facts
Serving Size
375g
Servings
2
Amount Per Serving
Calories 485
Calories from Fat 197
% Daily Value *
Total Fat 22g
34%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 0mg
0%
Sodium 104mg
4%
Total Carbohydrates 68g
23%
Dietary Fiber 6g
25%
Sugars 10g
Protein 8g
Vitamin A
40%
Vitamin C
161%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup rice
  2. 1 large tomato
  3. 1 large onion
  4. 3 cloves garlic
  5. 1 to 2 green chillies/jalapenos
  6. ½ teaspoon dried oregano leaves
  7. ½ teaspoon jeera/cumin seeds
  8. 1/2 teaspoon Kashmiri red chilli powder (for spice and color)
  9. ½ cup corn kernels
  10. ¼ cup green bell pepper/capsicum
  11. ¼ cup red bell pepper/capsicum
  12. 3 tablespoons oil
  13. Salt to taste
  14. Freshly chopped coriander leaves/cilantro for garnishing
  15. 1 fresh lemon or lime
Instructions
  1. Wash the rice well, drain and keep aside.
  2. In a small blender jar, add tomato (roughly chopped) and ½ of the onion (roughly chopped).
  3. Blend to a fine paste or puree and keep aside.
  4. Heat oil in a pressure pan; once the oil is hot, add the jeera and sauté till it starts to crackle.
  5. Add rest of the onions (finely chopped), garlic (grated or finely chopped) and slit green chilies.
  6. Sauté on medium heat for a few minutes till the onions turn translucent and the raw smell of the garlic is gone.
  7. Stir in the rice and fry on medium low till the moisture is all gone and each grain of rice is well toasted and coated well with oil; about 2 to 3 minutes.
  8. Add the tomato puree along with chili powder and mix well.
  9. Fry for a few minutes more till most of the moisture is gone.
  10. Add the vegetables (bell pepper and corn), oregano and salt to taste and fry again for about 1 to 2 minutes.
  11. Stir in 1 ½ cups of hot water (ratio of rice to water is 1:1 ½ ); give it a good stir.
  12. Taste the mixture for salt and add if needed. Close the pressure pan lid and cook on high.
  13. After the first whistle, reduce the heat to low and cook for about 5 minutes.
  14. Turn off the heat and let the pressure drop by itself.
  15. Once the pressure has been released completely, open the pan and fluff up the rice gently with a fork.
  16. Garnish with coriander leaves and serve spicy Mexican rice with a wedge of lime or lemon.
Notes
  1. I have used Basmati rice; you can use any long grain rice.
  2. If you do not have a pressure pan, you can use a rice cooker or prepare in a pot too.
  3. You can add any vegetable of your choice.
beta
calories
485
fat
22g
protein
8g
carbs
68g
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Curry and Vanilla http://www.curryandvanilla.com/

Step-by-step method:

  • Wash the rice well, drain and keep aside.
  • In a small blender jar, add tomato (roughly chopped) and ½ of the onion (roughly chopped).

tomato-and-onions

  • Blend to a fine paste or puree and keep aside.

tomato-onion-paste

  • Heat oil in a pressure pan; once the oil is hot, add the jeera and sauté till it starts to crackle.
  • Add rest of the onions (finely chopped), garlic (grated or finely chopped) and slit green chilies.

onions-in-oil

  • Sauté on medium heat for a few minutes till the onions turn translucent and the raw smell of the garlic is gone.
  • Stir in the rice and fry on medium low till the moisture is all gone and each grain of rice is well toasted and coated well with oil; about 2 to 3 minutes.

fried-rice-i-noil

  • Add the tomato puree with chili powder and mix well.

fried-tomato-rice

  • Fry for a few minutes more till  most of the moisture is gone.
  • Add the vegetables (bell pepper and corn), oregano and salt to taste; fry again for about 1 to 2 minutes.

added-veg-and-oregano

  • Stir in 1 ½ cups of hot water (ratio of rice to water is 1:1 ½ ); give it a good stir.

added-water

  • Taste the mixture for salt and add if needed. Close the pressure pan lid and cook on high.
  • After the first whistle, reduce the heat to low and cook for about 5 minutes.
  • Turn off the heat and let the pressure drop by itself.
  • Once the pressure has been released completely, open the pan and fluff up the rice gently with a fork.

fluffed-mexican-rice

  • Garnish with coriander leaves and serve spicy Mexican rice with a wedge of lime or lemon.

red-mexican-rice1

  • Enjoy!!!!

Sharing this recipe with #Fiestafriday and #SaucySaturdays.

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