Mexican Rice

Ingredients:

Method:

Heat 3 tbsp of ghee in a flat pan. Add half the onions and peppercorns. Saute till light pink in color. Mix in washed rice. Saute for five minutes. Pour hot water and cook. When the rice is half cooked, add kidney beans 2 tbsp ghee in vessel. Add remaining onions carrots and capsicum strips. Mix a pinch of soda and salt to taste. Saute for a few minutes. Mix the vegetables into the almost cooked rice. Arrange tomato pieces, peanuts and potato chips on the rice when almost cooked. Cover and cook further for 5 minutes. Serve hot.
Serves 8-10
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