Ingredients:
1 tbsp Oil
1 Small Onion, finely chopped
2 tbsp Garlic, finely chopped
1/2 Green Capsicum, finely chopped
1/2 Red Capsicum, finely chopped
1/2 cup Green peas
Pulp of 3 Tomatoes
1/2 tsp Cumin seed powder
1 tbsp Taco seasoning
mix
1 tsp Red Chilli powder
1tsp Chilli Flakes
1 tsp Oregano
1 1/2 Tomato Ketchup
1 cup Basmati Rice, soaked
2 cups Water
1/2 cup Kidney Beans
1/2 cup Corn, boiled
1 Jalapeno, sliced
Coriander Leaves
Spring Onion & Leaves
Salt to taste
1 1/2 tsp Cheddar Cheese, grated
Method of preparation:
Heat oil in a pan, add onion, garlic, let the onion saute for 2 minutes.
Add red & green capsicum, green peas, tomato pulp, let it cook for 2-3 minutes.
Add cumin seed powder, taco seasoning mix, red chilli powder, chilli flakes, oregano, tomato ketchup, rice, water, cover it and let it simmer for 5 minutes.
Add kidney beans, corn, jalapeno, coriander leaves, spring onion, give it a mix.
Add salt, cover the lid and cook it till the rice is done. Sprinkle some cheese, and give it a slight mix. Our Mexican rice is ready to serve.