After a tiring day, when you don't feel like spending much time in the kitchen, such rice dishes really come handy. Mexican rice is such a refreshing change from pulao. Although beans are used but it's still so light on the stomach.
I have used black beans but you can use any beans available with you. Can also use a combination of 2-3 varieties of beans.
Serve it with Salsa of your choice.
I served it with mango pineapple salsa.
Ingredients
Rice 2 cups cooked
Black Bean 1/2 cup (boiled)
Corn 1/2 cup (boiled)
Red Bell Pepper 1 small
Onion 1 medium
Garlic 4 cloves crushed
Oil 2 tbsp
Green chili 1 chopped finely.
Salt to taste
Cumin powder 1 tsp
Roasted Cumin pd 1 tsp
Oregano 1 tsp
Red Chili pd 1 tsp
Tomatoes 2 pureed
Chopped coriander 2 tbsp
Lemon juice 1-2 tsp
Method
Chop onion and bell pepper into small cubes.
Heat oil in a pan.
Add onion , green chili and garlic.
Once onion softens a little add bell peppers.
Saute for a couple of minutes.
Add red chili powder.
Now tip in tomato puree.
Once it thickens, add cumin powder, roasted cumin powder , oregano and salt.
Give it a good mix.
Add in black beans and corn.
Once these warm up add rice.
Mix carefully and let it be on medium low heat, so that rice absorbs all the flavours.
Add lemon juice.
Taste and adjust seasoning.
Garnish with chopped coriander.
Serve warm with mango pineapple salsa.
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