Mexican Rice | Corn Pulao | Veg Lunch Recipes | Pulao Recipes | Hema’s 2 Quick & Easy Rice Recipes
Hema’s 2 Quick & Easy Rice Recipes | Mexican Rice | Corn Pulao | Lunch Recipes | Veg Lunch Recipes | Pulao Recipes
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Mexican Rice
Ingredients
Basmati Rice - 1 Cup
(Buy:
(Buy:
Tomato - 4 Nos
Garlic Finely Chopped
Onion - 2 Nos Finely Chopped
Chopped Green Capsicum
Chopped Red Capsicum
Chopped Yellow Capsicum
Chopped Carrot
Green Peas
Oil - 1 Tbsp (Buy:
Butter - 1 Tbsp (Buy:
Chilli Powder - 1 Tsp (Buy:
Salt - 1 Tsp (Buy:
Pepper - 1/2 Tsp (Buy:
Cumin Powder - 1/2 Tsp (Buy:
Oregano - 2 Tsp
Water - 2 Cups
Method:
1. Soak the basmati ricein water and keep it aside.
2. Blanch the tomatoes in hot water.
3. Once the tomatoes are blanched, let it cool, peel the skin.
4. Grind the tomatoes into a puree along with chilli powder
5. To a wide pan, add oil and butter.
6. Once the butter melts, add chopped garlic and onions.
7. Once the onion turns transparent, add salt, pepper, cumin powder and mix it.
8. Now add the washed basmati rice and mix it without breaking the rice.
9. Toast the rice for about 2 mins on medium flame.
10. Now add green capsicum, red capsicum, yellow capsicum, carrot, peas and mix gently.
11. Add the ground tomato puree and mix everything.
12. Add Oregano and saute the rice.
13. Finally add water, cover the pot, reduce the flame and let it cook for 20 mins.
14. Delicious Mexican rice is ready.
Corn Pulao
Ingredients
Corn Kernels - 180 Gms
Ghee - 2 Tbsp
Cardamom, Cinnamon, Cloves & Star Anise
Cumin Seeds - 1/2 Tsp
Onion - 2 Nos Thinly Sliced
Green Chili - 2 Nos Slit
Ginger Garlic Paste - 1 Tsp Pounded
Salt - 1/2 Tsp
Basmati Rice - 1 Cup
Coconut Milk - 1 Cup Diluted
Method:
Method
To a pressure cooker, add ghee and add the whole spices
Add onions, green chillies and saute
Add ginger-garlic paste and saute along
Add corn kernels and mix well
Add salt and mix well
Add soaked basmati rice and mix well
Add coconut milk (if you don't have coconut milk, you can use regular milk or you can skip it) and water and mix well
Pressure cook the pulao
Finally, garnish it with coriander leaves and serve it hot with some raita or any gravy of your choice.
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Quick Mexican Rice with Peas
Mexican rice is easy to make - especially with Tres Hermanas Mexican Cooking Sauces. Watch and learn how you can make your own in under 30 minutes!
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Quick Mexican Rice with Peas Recipe:
Makes: 8 servings
Prep Time: 5 minutes
Inactive Time: 0 minutes
Cook Time: 20 minutes
Ingredients:
2 cups long grain white rice
1 pouch Tres Hermanas Fire Roasted Red Mexican Cooking Sauce
3 cups chicken or vegetable stock
2 cups mixed peas and diced carrots
Kosher salt, to taste
Ground black pepper, to taste
Directions:
1. In a rice cooker, combine all ingredients and cook for 15-20 minutes or until rice is tender. Season to taste with salt and pepper.
Chef's Tips:
• In the summer time, use 1 cup of fresh sweet corn, ½ cup of fresh peas and ½ cup fresh carrots for fresh flavor.
Rice with peas and carrots
Ingredients:
300g minced meat (lamb or beef)
cup of rice
cup of peas
cup of carrots
Salt and Pepper
2 tablespoons corn oil
Mexican White Rice with Vegetables (Peas & Carrots) -Easy Recipe!
Quick and easy white rice with vegetables. This recipe yields a pot enough to serve 4-6 people.
Ingredients: 1 cup white (or brown) rice, 1 can peas & chopped carrots (or about 2 cups), 1/3 cup sliced onion, 2 garlic cloves, 1 tsp salt, 1/3 cup vegetable oil. Total cook time, about 30 minutes.
Also, check out our recipe for easy, homemade red salsa:
Mexican Rice | Sanjeev Kapoor Khazana
This tomato base rice is bursting with mexican flavours. Do try !
MEXICAN RICE
Ingredients
1½ cups rice
1 tablespoon Chipotle sauce
1 tablespoon oil
½ tablespoon chopped garlic
1 medium onion, finely chopped
½ cup tomato puree
1 medium carrot, cut into small cubes
¼ cup green peas
3 tablespoons finely chopped mixed capsicums
½ tablespoon lemon juice
Salt to taste
Crushed black peppercorns to taste
3 cups vegetable stock
Mexican seasoning for sprinkling
Method
1. Heat oil in a deep non-stick pan. Add rice and sauté for a minute.
2. Add garlic, mix and sauté for a minute. Add onion, mix and sauté for 2-3 minutes. .
3. Add Chipotle sauce and mix. Add tomato puree, mix and cook for 1 minute. Add carrot, peas, mixed capsicums and lemon juice, mix and cook for 2-3 minutes.
4. Add salt and crushed peppercorns and mix well. Add stock, mix, cover and cook till done.
5. Sprinkle Mexican seasoning and serve hot.
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Mexican rice with corn and peas ????