Sunday, May 29, 2011

Homemade Mexican Rice Recipe


Rice                                                              1 ½ cups
Onion, diced                                                  ½ cup
Garlic, chopped                                             1 tbsp.
Tomato puree                                                 1 ½ cups
Parsley, chopped                                            1 tbsp.
Fresh mushrooms, sliced                                 1 cup
Cumin powder                                                1 tsp.
Coriander powder                                           1 tsp.
Dried red chilies                                               3 nos.
Oil                                                                   3 tbsps.
Salt                                                                  To taste


1.Heat oil in a thick-bottomed pan and sauté rice over medium heat until opaque yellow and keep stirring to prevent burning.
2.Add onion and garlic and sauté until transparent.
3.Add two cups of water, then stir in tomato puree, parsley, sliced fresh mushrooms, salt, cumin and coriander.
4.Reduce heat to simmering, cover pan and simmer for 20 minutes or until all water is absorbed.
5.Roughly chop dried chilies and stir them in.
6.Serve hot.


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