Craving authentic Mexican rice but short on time and dishes? This easy one-pot recipe delivers restaurant-quality flavor without the fuss! Forget tedious rinsing and separate cooking; this method simplifies the process, resulting in perfectly tender rice bursting with vibrant, savory goodness. Imagine fluffy grains infused with the aromatic spices of cumin, chili powder, and a hint of smoky paprika, all cooked to perfection in a single pot. Say goodbye to complicated recipes and hello to effortless deliciousness.
This simple one-pot wonder is perfect for busy weeknights or a fun weekend meal. Whether you’re a seasoned chef or a kitchen novice, you'll be amazed at how quickly and easily you can create this crowd-pleasing side dish. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions!
Tools Needed
- Large utensil/pot
- Bowl
Ingredients
- Rice: 1 cup
- Tomatoes: 3 medium
- Garlic cloves: 8-10
- Onions: 2 medium
- Red bell pepper: 1/3 cup, chopped
- Yellow bell pepper: 1/3 cup, chopped
- Capsicum: 1/3 cup, chopped
- Corn: 1/3 cup
- Rajma (Kidney beans): 1/2 cup, soaked overnight and boiled
- Oil: 1 tbsp
- Butter: 1 tbsp
- Salt: to taste
- Cumin powder: 1/2 tbsp
- Coriander powder: 1/2 tbsp
- Kashmiri red chili powder: 1 tbsp
- Oregano: 1 1/2 tbsp
- Red chili flakes: 1/2 tbsp
- Tomato ketchup: 2 tbsp
- Water: 2.25 cups (or 2 and 1/4 cups)
- Green coriander: for garnish
Step-by-Step Instructions
Step 1. Prepare the Rice and Vegetables
- Wash rice 2-3 times, soak in water for 30 minutes, and set aside.
- Chop vegetables (tomatoes, garlic, onions, bell peppers, capsicum, corn).
Step 2. Sauté Aromatics and Simmer Sauce
- Grind tomatoes into a puree.
- Heat oil and butter in a large utensil. Add chopped garlic and fry for 1 minute until fragrant.
- Add chopped onions and fry until light golden brown.
- Add tomato puree, salt, cumin powder, coriander powder, Kashmiri red chili powder, oregano, red chili flakes, and tomato ketchup. Mix well and cook for 3 minutes.
Step 3. Combine and Cook the Rice
- Add the soaked and drained rice to the tomato mixture.
- Add chopped vegetables (capsicum, bell peppers, corn, and rajma). Mix gently.
- Add heated water to the rice mixture.
- Bring to a boil, then cover, reduce heat, and simmer for 15 minutes until rice is cooked and water is absorbed.
Step 4. Serve
- Gently fluff the rice with a fork. Garnish with green coriander.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Don't overcook the onions; just fry until light golden brown.
- Mix the rice gently to avoid breaking it.
Nutrition
- N/A
FAQs
1. Can I use different types of rice for this recipe?
While long-grain white rice works best for this recipe, you can experiment with other types like medium-grain rice. Just keep in mind the cooking time might need slight adjustment.
2. What can I do if my rice is too dry or too wet?
If it's too dry, add a little more broth or water and cook for a few more minutes. If it's too wet, increase the heat slightly and cook uncovered until excess liquid evaporates.
This one-pot Mexican rice recipe is a true kitchen game-changer, offering incredible flavor and convenience. Enjoy this versatile side dish with your favorite Mexican meals or as a delicious accompaniment to any dinner. Now go forth and create some culinary magic!