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This easy vegetarian Mexican rice is a one pot dish which you can serve as a side or as a part of main dish. The rice is lightly spiced and has corn, tomato, garlic, onion and jalapeno. I served it with poblano peppers but you can serve them with tacos, burrito or just eat them with some refried beans. I think they will also be great in stuffed peppers with some cheese on top.
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 cup basmati rice
- 2 teaspoons olive oil
- 1 small red onion, chopped
- ½ jalapeno pepper, chopped
- 2 garlic cloves, chopped
- 3 tablespoons yellow corn
- ¼ teaspoon cumin powder
- ¼ teaspoon cayenne pepper, optional
- 1 cup crushed canned tomatoes
- 1.5 cups vegetable broth or water
- juice of 1 lime
- 1 tablespoon chopped cilantro
- salt, to taste
- black pepper, to taste
Instructions
- Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.
- Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute.
- Add chopped garlic and cook for another minute.
- Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat.
- Add the soaked rice to the pan and saute for 2-3 minutes.
- Add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium.
- Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done.
- Switch off flame and let the rice remain covered. Remove cover after 10-15 minutes.
- Fluff with fork, add cilantro and lime juice.
- Serve vegetarian mexican rice as a side or main dish and enjoy!
Source:cookwithmanali.com
