Mexican rice is very similar to the tomato rice that the South Indians make. In the Indian version, we would temper it with mustard and curry leaves. This is a simple and quick dish to make. Serve it with salsa (will be posting recipe soon) and as a side to vegetables or meat. This goes well with the peppers I made for the vegetarian fajita which I have posted earlier.
- 1 cup long grained rice (I used basmati rice)
- 1 cup vegetable stock, heated (or 1 cube bouillon mixed in 1 cup of warm water
- salt to taste (be careful with the salt as the stock will have some salt)
- 4 Roma or local tomatoes, quartered (you could use 1 can of crushed tomato and leave out the paste)
- 1 tsp tomato paste
- 1 big onion, peeled and quartered
- 4 cloves garlic, peeled
- 1-2 green chillies1-2 tbsp vegetable oil
- 1/2 tsp cumin powder
- 1/2 cup of cubed peppers or peas
- 1 tbsp chopped coriander (cilantro)
- Wash rice and strain. Let it sit in the colander for 20-30 minutes.
- In a blender, blend the tomato, tomato paste, onions, garlic, and chillies.
- In a saute pan, heat the oil. Add peppers and saute for a minute.
- Add rice and saute till the rice is translucent.
- Add the blended onion-tomato mixture and the stock.
- Add salt to taste, cumin powder.
- Mix and cover (At this stage, you can also transfer to an electric rice cooker).
- Let it cook on a low flame for about 10 minutes or till the rice is cooked.
- Sprinkle some coriander leaves and serve hot.