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# Mexican Rice Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 30 min |
| **Total time** | 35 min |
| **Serves** | 2 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 525 kcal |
| Carbohydrates | 96 g |
| Protein | 11 g |
| Fat | 11 g |
| Saturated fat | 4 g |
| Cholesterol | 15 mg |
| Sodium | 1289 mg |
| Potassium | 685 mg |
| Fiber | 6 g |
| Sugar | 8 g |
| Vitamin A | 2179 IU |
| Vitamin C | 60 mg |
| Calcium | 84 mg |
| Iron | 3 mg |
## About
A popular rice recipe made with a combination of mixed vegetables, rice, beans, and vegetable stock. **Mexican rice** most commonly known as **Spanish Rice** is a mild-flavored side dish from Mexican cuisine. But this recipe is an extension to it with a hint and taste inspired to the Indian taste buds. This can also be an ideal lunch box or tiffin box recipe and does not require any side dish. However, any choice of raita or any gravy-based curries also tastes great.
There are many different variations to the simple **Mexican Rice** or **Spanish Rice** recipe. However, the most common way is to make it with a combination of vegetables and rice, boiled and cooked with a choice of stock water. The most common stock used is vegetable stock but any meat-based stocks are equally good. The same rice can also be used to make rolls where rice is stuffed inside the roti and chapati with other condiments.
## Ingredients
* 1 tbsp butter
* 2 tsp oil
* 5 clove garlic *(finely chopped)*
* ½ onion *(chopped)*
* ½ cup tomato puree
* 1 cup basmati rice *(soaked 20 mins)*
* ½ capsicum *(cubed)*
* 3 tbsp peas
* 3 tbsp sweet corn
* 3 tbsp boiled rajma / kidney beans
* 1 tsp salt
* ½ tsp cumin powder
* ¾ tsp chilli powder
* ¼ tsp pepper powder
* 1 tsp mixed herbs
* ½ tsp chilli flakes
* 2 tsp tomato sauce
* 1½ cup water
## Instructions
1. Firstly, in a kadai heat 1 tbsp butter, and 2 tsp oil. Saute 5 clove garlic until it turns aromatic.
2. Add ½ onion and saute until the onion softens slightly.
3. Now add ½ cup tomato puree and cook until the tomato puree thickens.
4. Further, add 1 cup basmati rice and saute gently without breaking the rice grains.
5. Also add ½ capsicum, 3 tbsp peas, 3 tbsp sweet corn, 3 tbsp boiled rajma and 1 tsp salt.
6. Saute until the vegetables turn crunchy.
7. Add in ½ tsp cumin powder, ¾ tsp chilli powder, ¼ tsp pepper powder, 1 tsp mixed herbs, ½ tsp chilli flakes and 2 tsp tomato sauce.
8. Saute on low flame until the spices turn aromatic.
9. Further, add 1½ cup water and mix gently.
10. Cover and cook on low flame for 20 minutes or until the rice is cooked well.
11. Fluff the rice gently, cover and rest for 10 minutes.
12. Finally, enjoy Mexican Rice Recipe with salsa.
## Step-by-step
Firstly, in a kadai heat 1 tbsp butter, and 2 tsp oil. Saute 5 clove garlic until it turns aromatic.
Add ½ onion and saute until the onion softens slightly.
Now add ½ cup tomato puree and cook until the tomato puree thickens.
Further, add 1 cup basmati rice and saute gently without breaking the rice grains.
Also add ½ capsicum, 3 tbsp peas, 3 tbsp sweet corn, 3 tbsp boiled rajma and 1 tsp salt.
Saute until the vegetables turn crunchy.
Add in ½ tsp cumin powder, ¾ tsp chilli powder, ¼ tsp pepper powder, 1 tsp mixed herbs, ½ tsp chilli flakes and 2 tsp tomato sauce.
Saute on low flame until the spices turn aromatic.
Further, add 1½ cup water and mix gently.
Cover and cook on low flame for 20 minutes or until the rice is cooked well.
Fluff the rice gently, cover and rest for 10 minutes.
Finally, enjoy **Mexican Rice Recipe** with salsa.
## Video
## Notes
* Firstly, you can add vegetables of your choice to make it nutritious.
* Additionally, you can add store-bought tomato paste instead of tomato puree.
* Also, make the rice slightly spicy to get the authentic flavour.
* Finally, **Mexican Rice Recipe** tastes great even packed in a lunch box.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/restaurant-style-authentic-mexican-rice/](https://hebbarskitchen.com/restaurant-style-authentic-mexican-rice/)
