Ingredients-
- 1 cup Basmati Rice
- Half cup boiled Rajma (kidney beans)
- Half cup Corn kernels (boiled)
- 1 cup bell peppers, diced
- 1 Onion, sliced
- Puree of 3 Tomatoes
- 1 teaspoon crushed Garlic
- Half teaspoon Cumin seeds
- 2 teaspoons Bharat Mexican Masala
- Salt to taste
- Fresh coriander leaves for garnish
Method-
- Prepare the Rice: Begin by parboiling the Basmati rice until it’s almost cooked. Set aside.
- Cooking the Base: Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add sliced onions and crushed garlic and sauté until they turn translucent.
- Stir in diced bell peppers. Sauté for 2 minutes until the capsicum begins to soften.
- Pour in the puree of 3 tomatoes and let it cook down until the oil starts separating, about 3-4 minutes.
- Spice it Up: Sprinkle 2 teaspoons of Bharat Mexican Masala into the pan. Mix well to incorporate the flavors into the base.
- Add the boiled Rajma (kidney beans) and boiled corn kernels to the pan. Stir gently to combine all the ingredients evenly.
- Incorporate Rice: Carefully add the parboiled Basmati rice to the pan. Gently mix everything together, ensuring the rice is coated with the flavorful sauce.
- Adjust Seasoning: Taste and add salt if needed, keeping in mind the saltiness of the Bharat Mexican Masala.
- Serve and Garnish: Transfer the Mexican Rice to a serving dish. Garnish generously with fresh coriander leaves for a burst of freshness and color.
- Note: Jain Variation: For a Jain version, omit the use of onion and garlic. You can enhance the flavor with alternative spices or seasoning blends suitable for Jain dietary restrictions.
