Mexican Rice By anumt
by Anupama Murali
Added to 4 cookbooks
This recipe has been viewed 4738 times
1.can garnish with cubed tomatoes too.
- Slightly fry the rice till it turns light brown in 1 tbsp of olive oil. cool it.
- Add half of the reqd amount of salt and 1/4 tsp black jeera to the rice and pressure cook for 3 whistles by adding reqd quantity of water.
- Cut onions, capsicum, green chillies (slices)
- Finely chop the spring onions
- Heat remaining oil in a large think bottom pan
- Add cloves, cinammon, 1/4 black jeera, kalonji, bayleaves and marjoram, as they start sputtering add onions, capsicum and green chillies, half of spring onions & fry for 2 mins.
- Add the ground paste of red chillies and garlic and fry till the aroma arises(keep stiring as the paste may get burned)
- Now add the cooked rice, remaining salt and mix well.
- Close and keep it on a low flame for 5 mins.
- Garnish with remaining spring onions and serve hot with curd or any other side dish.
This recipe was contributed by Anupama Murali on 20 May 2005
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