Mexican Rice | Restaurant Style Recipe At Home
3 tbsp oil
2 cups od long grain rice
1 large-sized onion, chopped
2 ginger cloves, chopped
1/2 cup canned sweet corn or precooked sweet corn
1 cup canned red kidney beans or precooked
1/2 cup tomato puree
1 tbsp chilli flakes
2 tbsp chipotle sauce
1 tsp lemon juice
Salt to taste
2 1/2 cups of vegetable stock
1 large-sized green capsicum
In a large pot heat the oil and add rice, stir frequently until lightly toasted and golden brown.
Add onion and garlic, stir and cook for a minute.
The sweet corn, kidney beans and mix.
Now add tomato puree, chilli flakes, chipotle sauce, lemon juice, salt and mix well. Add vegetable stock and stir (Don't over mix the rice)
Cover and cook until rice is tender and 90% of the liquid is absorbed.
Now add capsicum, stir and turn off the stove.
Then add coriander, cover the lid and steam for 2 minutes. Then, Serve immediately.