Mexican Bean Rice

45 mins
Prep: 15 mins | Cook: 30 mins | Servings: 2

Ingredients

1 tbsp Oil

  • 1 tbsp Garlic, chopped
  • 1 tbsp celery chopped
  • 1 cup sweet corn
  • 1 cup Tomato roughly chopped
  • ½ cup kidney beans/Rajma
  • 1 tsp sweet paprika or Kashmiri red chili powder
  • ½ tsp Cumin Powder
  • 1 cup Brown rice, Soaked
  • Freshly crushed Black Pepper
  • Salt to taste
  • Vegetable stock- 2 ½ cups

Preparation

  • Heat oil in a heavy bottom pan or kadhai. Add chopped garlic and chopped celery and sauté till the raw smell goes off.
  • Then add sweet corn, tomatoes and rajma beans, lightly sauté them over medium flame.
  • After that add paprika or red chili powder, cumin powder, soaked rice sauté. Stir well, every grain of rice should be coated properly with oil.
  • Season with salt and black pepper and add hot vegetable stock. Cover and cook for 20 to 25 minutes or until the rice is fluffy and cooked.
  • Remove from heat and serve hot garnished with coriander sprigs.

 

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