How to Make Mexican Rice-Mexican Rice in Pressure Cooker- Kali Mirch by Smita
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1 Cup=200gms Long Grain Basmati Rice- washed and soaked in water for 30 mins. Drain excess water with a strainer.
  • 1 large=125gms Onion- sliced into lengths
  • ¼th Cup=25 gms Sweet Corn kernels
  • ½ Cup= 60 gms Bell Pepper- finely chopped
  • ¼th Cup=60gms Red Kidney Beans- Boiled
  • 5-6 Cloves of Garlic- finely chopped
  • 4 Green Chilies
  • ½-tsp Black Peppercorns- coarsely powdered
  • ½-tsp Oregano
  • 1-tsp Kashmiri Red Chili Powder
  • 1-tsp roasted Cumin Powder
  • 2 Medium sized=150 gms Tomatoes- Pureed
  • Salt to taste
  • Cooking Oil
Instructions
  1. We will cook Mexican rice in Pressure Cooker. Heat 2-tbsp Cooking Oil in Cooker. Fry washed and drained rice in this Oil for couple of mins. They will help rice grains get a lovely glaze around it.
  2. Remove rice from the pan after 2 mins. Heat 2-tbsp Cooking Oil and add chopped garlic and fry until it becomes light brown in color. Now, add sliced Onions and fry until it becomes soft.
  3. After 3-4 mins, add sweet corn, bell pepper and boiled kidney beans. Cook for around 30 seconds. Now add masala- red chili powder, cumin powder, oregano, coarsely powdered peppercorns and salt to taste. Cook Masala with vegetables for 20 seconds.
  4. Add Tomato Puree and Green Chilies. Cover the Pressure cooker with the lid and cook for a min.
  5. After a min, mix puree with vegetables. Add fried rice and mix well. Now, add 2 Cups water and stir. Now we will seal the pressure cooker with lid and cook on high heat.
  6. We have cooked on high for 3 mins. Pressure has been built but we will not take a whistle. Turn off the heat and let the pressure release naturally.
  7. Mexican Rice is ready to be served.
  8. Serve for your lunch or pack it in your tiffin.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/how-to-make-mexican-rice/