Thursday, December 27, 2012

Vegan Mexican Rice

It didn't turn out as good as I thought it was I was hoping for more of a kick!  That is ok though it was still really good and next time I will add some more spices.  I did add about a teaspoon of curry to this though.  I ate it with tortilla chips yum!

Basmathi/long grain rice - 1 Cup(Boiled)
Onion - 3(chopped)
Tomato - 2(chopped)
Capsicum - 1(chopped)
Carrot - 2(grated)
Minced Garlic - 1 tsp
Vinegar - 1/4 tsp
Soya sauce - 1/4 tsp
Rajma/Kidney bean - 1 Cup(Boiled with salt)
Oil - 3 tsp

Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste

1. Heat oil in a kadai.
2. Add minced garlic, fry for 2 minutes, then add onions.
3. Add tomatoes once the onions turn golden colour.
4. Add the powders, carrots, capsicum and boiled rajma along with little water (preferably the beans-cooked water), vinegar and soya sauce.
5. Saute for 10 minutes till the gravy thickens.
6. Mix the gravy thoroughly with rice without breaking it.
7. Voila, Mexican rice.

Enjoy and keep on cookin!

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