Easy Vegetarian #Mexican #Rice #hotpot #completemeal – serve is as a side or as main dish with nachos, burritos & more. Vegan & gluten-free.
Talking about my favorite food, Mexican food is also right up there. Mexican food is probably my favorite after Indian, oh well there’s Italian too. I mean it’s tough to decide which one is my most favorite but it is one of my favorites. I love mexican flavors and I also love the fact that they have so many vegetarian options.
I remember the very first time I had mexican rice, which wasn’t too long back and instantly loved it. Since then, I have had mexican rice in so many places and while everyone makes them differently, they all have the basic flavors. The restaurant style mexican rice is not difficult to cook at home, in fact it’s quite easy to make with a handful on ingredients.
I have used basmati rice in this recipe but you may use long grain. Since I had only basmati at home, I went ahead with it and it worked pretty well in this recipe.
Ingredients:
1.5 cup basmati rice(soaked for half and hour and rinsed)
2.5 cup water
3 tablespoons oil
1 tb spoon garlic
1 tb spoon green chili
1/2 cup spring onion chopped
1 tb spoon salt
1/4 tb spoon black pepper powder
1/2 tb spoon cumin coriander powder
1/2 tb spoon red chili powder
1 tb spoon oregano
1/2 tb spoon chili flakes
1 cup tomato puree
3 tb spoon tomato ketch-up
1/2 cup soaked and boiled kidney beans
1/2 cup boiled corns
cheese to garnish
coriander to garnish
spring onions to garnish
Nutrition(estimated value):
Calories: 507kcal
Carbohydrates: 102g
Protein: 10gFat: 6g
Sodium: 873mg
Potassium: 589mg
Fiber: 5g
Sugar: 9g
Vitamin A: 775IU
Vitamin C: 20.3mg
Calcium: 85mg
Iron: 3mg
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