Thursday, Dec 20 2007

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Quick Mexican Rice

1 cup basmati rice
1/2 cup thinly shredded cabbage
1/4 cup chopped spring onions
1/4 cup chopped tomatoes
1/4 cup chopped capsicum
1 tbsp tomato sauce
1 tsp soya sauce
1 tsp chilli powder
1 tsp sugar
salt to taste
2 tbsp oil

Method

Boil rice till almost done. Drain. Cool. Each grain should separate.

Heat a heavy saucepan, fry the capsicum till bright and tender, remove.

Add onions in same oil, remove when done, fry cabbage in same oil, remove.

Now add the tomatoes and chilli powder, salt, sugar and sauces. Add other vegetables back.

Transfer to the rice. Mix gently till the rice gets evenly coated.

Bake in a hot oven, covered, for 10-12 mins.

Serve hot.

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