Indulge in the vibrant flavors of Mexico with our tantalizing Mexican-style Vegetable Rice recipe. Packed with a colorful medley of fresh veggies, aromatic spices, and wholesome rice, this dish brings together the essence of Mexican cuisine in a single bowl. Discover a burst of flavors that promises a fiesta for your taste buds. Serve this delicious rice with Sour Cream or Indian Raita!
Embrace the vibrant essence of Mexican cuisine with this tantalizing recipe for Mexican Style Vegetable Rice! Bursting with aromatic spices, colorful bell peppers, and a symphony of fresh vegetables, this dish offers a delightful fusion of flavors. Learn how to create this wholesome and flavorsome rice dish that’s perfect as a standalone meal or a vibrant side to complement your favorite Mexican-inspired dishes. Get ready to embark on a culinary journey to Mexico with each flavorful bite!
Tips to make Mexican Style Vegetable Rice
Rice to Water Ratio :For the perfect rice consistency, maintain a 1:1 ratio of rice to water. I measured 1 cup of Basmati rice and added an equal amount of water.
Use Aromatic Spices: Incorporate spices like cumin, paprika, or chili powder to add depth and authenticity to the dish.
Rich Tomato Base: Use fresh tomatoes or a high-quality tomato puree to create a rich and flavorful base for the rice.
Simmer Slowly: Let the rice cook slowly over low heat to allow it to absorb all the delicious flavors of the spices and vegetables.
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Indulge in the vibrant flavors of Mexico with our tantalizing Mexican-style Vegetable Rice recipe. Packed with a colorful medley of fresh veggies, aromatic spices, and wholesome rice, this dish brings together the essence of Mexican cuisine in a single bowl. Discover a burst of flavors that promises a fiesta for your taste buds. Serve this delicious rice with Sour Cream or Indian Raita!
Start by measuring ½ cup Rajma / Kidney Beans. Rinse the beans thoroughly under running water to remove any debris. Then, soak them in water, allowing them to sit overnight or for at least 8 hours.
After approximately 8 hours of soaking, drain the water from the Rajma. Refill the container with fresh water and add salt to taste. Transfer the Rajma to a pressure cooker and cook it for 3 to 4 whistles.
Take 1 cup of 1 cup Basmati Rice in a bowl. Rinse it thoroughly under running water to remove excess starch. Drain the water and set the washed rice aside for later use.
Heat a pan over medium heat. Add 2 tbsp Ghee / Cooking Oil. Once the oil is hot, add the 1 nos Onion (finely chopped) and sauté until it turns translucent, stirring occasionally for even cooking.
Once the onion turns translucent, incorporate 4 nos Garlic cloves (finely chopped) into the pan and mix it thoroughly with the onion, allowing the flavors to meld together. Stir for about a minute until the garlic releases its aroma, being careful not to let it brown
Add 1 nos Red Capsicum and 1 nos Green Capsicum (finally chopped) (bell pepper) to the sautéed onions and garlic. Mix everything well, ensuring the capsicums are coated with the mixture. Allow them to cook, stirring occasionally, until they soften slightly and develop a vibrant color.
Take 2 nos Tomato (chopped) and blend them in a mixer to create a smooth puree. Add this tomato puree to the mixture in the pan and cook it over medium heat.
Combine the tomato puree with 1 tsp Cumin Powder,1 tsp Red Chili Powder, and 1 tsp Kashmiri Red Chili Powder. Mix these spices thoroughly into the puree, ensuring an even distribution. Let the mixture simmer over medium heat, allowing the flavors to meld together. Stir occasionally to ensure a well-blended and flavorful base.
Once the gravy reaches the desired consistency, add the cooked Rajma and the rice to the mixture. Give it a thorough mix to ensure the ingredients are well combined. Pour in 1 cup of water (1 :1 ratio - 1 cup of rice : 1 cup of water) to facilitate the rice cooking process. Add the 1½ tsp Salt (adjust to your taste) to taste and bring the mixture to a boil.
Once it starts boiling, reduce the heat to a simmer, cover the pan with a lid, and allow the rice to cook, absorbing the flavors of the mixture. This will ensure the rice cooks gently and becomes tender.
The cooking time for the rice can vary, but typically, it takes around 15 minutes for the rice to cook through. Check the rice intermittently by gently stirring it to ensure even cooking. Once the rice grains are tender and have absorbed the flavors of the mixture, your dish is ready to be served!
Video
Notes
Use Aromatic Spices: Incorporate spices like cumin, paprika, or chili powder to add depth and authenticity to the dish.
Rich Tomato Base: Use fresh tomatoes or a high-quality tomato puree to create a rich and flavorful base for the rice.
Fresh Ingredients: Opt for fresh vegetables like bell peppers, tomatoes, onions, and garlic for a vibrant taste and texture.
Simmer Slowly: Let the rice cook slowly over low heat to allow it to absorb all the delicious flavors of the spices and vegetables.
Nutritional Info
Nutrition Facts
Mexican Vegetable Rice
Amount Per Serving (1 cup)
Calories 240Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 420mg18%
Potassium 120mg3%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe with step by step pictures
Start by measuring½ cup Rajma / Kidney Beans. Rinse the beans thoroughly under running water to remove any debris. Then, soak them in water, allowing them to sit overnight or for at least 8 hours.
After approximately 8 hours of soaking, drain the water from the Rajma. Refill the container with fresh water and add salt to taste. Transfer the Rajma to a pressure cooker and cook it for 3 to 4 whistles.
Take 1 cup of1 cup Basmati Rice in a bowl. Rinse it thoroughly under running water to remove excess starch. Drain the water and set the washed rice aside for later use.
Heat a pan over medium heat. Add 2 tbsp Ghee / Cooking Oil. Once the oil is hot, add the 1 nos Onion (finely chopped) and sauté until it turns translucent, stirring occasionally for even cooking. Once the onion turns translucent, incorporate 4 nos Garlic cloves (finely chopped) into the pan and mix it thoroughly with the onion, allowing the flavors to meld together. Stir for about a minute until the garlic releases its aroma, being careful not to let it brown
Add1 nos Red Capsicum and 1 nos Green Capsicum(finally chopped) (bell pepper) to the sautéed onions and garlic. Mix everything well, ensuring the capsicums are coated with the mixture. Allow them to cook, stirring occasionally, until they soften slightly and develop a vibrant color.
Take2 nos Tomato (chopped) and blend them in a mixer to create a smooth puree. Add this tomato puree to the mixture in the pan and cook it over medium heat.
Combine the tomato puree with1 tsp Cumin Powder,1 tsp Red Chili Powder, and 1 tsp Kashmiri Red Chili Powder. Mix these spices thoroughly into the puree, ensuring an even distribution. Let the mixture simmer over medium heat, allowing the flavors to meld together. Stir occasionally to ensure a well-blended and flavorful base.
Once the gravy reaches the desired consistency, add the cooked Rajma and the rice to the mixture. Give it a thorough mix to ensure the ingredients are well combined. Pour in 1 cup of water (1 :1 ratio – 1 cup of rice : 1 cup of water) to facilitate the rice cooking process. Add the 1½ tsp Salt(adjust to your taste) to taste and bring the mixture to a boil.
Once it starts boiling, reduce the heat to a simmer, cover the pan with a lid, and allow the rice to cook, absorbing the flavors of the mixture. This will ensure the rice cooks gently and becomes tender.
The cooking time for the rice can vary, but typically, it takes around 15 minutes for the rice to cook through. Check the rice intermittently by gently stirring it to ensure even cooking. Once the rice grains are tender and have absorbed the flavors of the mixture, your dish is ready to be served!
