Mexican rice: Authentic recipe

 

• In a blender combine 3-4 cloves of garlic, 1 onion, 2 tomatoes, 1 1/2 cups vegetable stock (water from cooking kidney beans), 1/2 teaspoon pepper, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric, and 1/2 teaspoon chilli powder;
• Rinse 1 cup rice to remove extra starch and drain the water;
• Place a skillet, pour oil and when hot, add the rice and stir fry till it turns golden brown;
• Pour blended sauce and add salt, oregano and red chilli flakes;
• Add veggies: corn kernels from half a corn, 1/4th red bell pepper, 1/4 green bell pepper and 1/4th chopped spring onions, 2 slit chillies, 1 teaspoon red chilli sauce and 1 tablespoon tomato sauce;
• Also, add 1/2 cup cooked red kidney beans;
• Let it cook with closed lid (preferably in a cooker) for 20 minutes (keep stirring);
• Let it rest for 5 minutes with the lid closed;
• It's then ready to serve;
• This serves 6 people.

I loved the Mexican rice that I prepared. Preparing from the authentic recipe was fun. Next time, I will include Mexican herbs like Annatto and Serrano pepper and try the recipe. Instead of that, I have added pepper and red chilli powder. Try it out and let me know how it tastes :)