1 cup - Rice (cleaned briefly under cool water and laid out on towel to dry before cooking)
2 parts - Vegetable broth or water
1 no. - fully ripened Tomato (crushed)
4 oz - Tomato Sauce
1 - clove
2 flakes - Garlic
I no. - small yellow Onion
Salt to taste
Pinch of Black Pepper
How to Make Mexican Rice in Veg Broth
Heat thick bottomed pan and heat oil.
Toss in rice when oil is hot.
Toast rice on medium heat. Make sure each grain of rice is toasted brown in colour but not too dark. This is what gives Mexican rice its flavour
Once rice is toasted brown, add a tsp or two more of oil and cook onions with rice. Just when the onion turns translucent, toss in the garlic.
Stir very well. If you burn the garlic, the rice will not have very good flavour.
Toss in the Tomato and fry for a bit.
Remove pan from heat and pour in Vegetable Broth or water, add salt and pinch of black pepper.
Return pan to heat, bring to a boil for about 1-2 mins, stir once and promptly reduce heat to very, very low or simmer, add the lid and allow to cook for 15-20 mins. Once the lid has been placed, do not disturb the rice. Allow it to cook.
Once the rice is cooked, let set for 2-4 mins, then fork through and serve hot with salsa or Vegetarian dishes of your choice.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.