Mexican Rice
Ingredients:
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5 tbsp ghee
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3 onions, cut into long strips
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A few peppercorns
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2 cups rice
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1/4 cup kidney beans(Rajma)
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2 tbsp chilli sauce
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3 tbsp vinegar
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1 big carrot, cut into stips
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2 capsicums, cut into long strips
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2 tomatoes, cut into 8 pieces
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1/4 cup fried peanuts
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1 cup potato cut into fine chips, fried
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A pinch of soda bi carbonate
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Salt to taste
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