Vegetarian Mexican Rice Recipe | How To Make Vegetarian Mexican Rice Recipe

A spicy and tasty vegan recipe is Mexican rice, commonly referred to as Spanish rice. Hearty long-grained rice is used in this Mexican rice recipe, along with a variety of vegetables, herbs, and spices. With my detailed images and straightforward instructions, it’s simple to make as a quick dinner or filling lunch!

Spanish Rice is another name for this popular rice-based cuisine, which is frequently served in Mexico as a main course or side dish. Tomato rice is comparable to the Portuguese version, however this version has extra spices and tomato puree for a spicier flavour.

Mexican recipes are used all over the world to prepare a variety of dishes, and I am a great admirer of Mexican food. To prepare this Spanish rice, brown the rice in a big skillet with the onions and garlic. Then, add the seasonings and veggies.

The next time you want a flavorful, spicy, and incredibly filling one-pot meal, give this Mexican rice a try. It’s a really simple recipe to make from scratch, and it goes great with other southwestern sides or fresh salads as well as on its own.

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Vegetarian Mexican Rice Recipe | What Is The Recipe Of Vegetarian Mexican Rice

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 1 tbsp Oil
• 1/2 tsp Garlic crushed
• 1/2 tsp Celery chopped optional
• 1 tbsp Jalapeno Pepper chopped optional
• 1 tbsp Coriander finely chopped
• 1/2 tsp Red chili flakes
• 1/2 cup Onion finely chopped
• 1/4 cup Tomatoes finely chopped
• 1/4 cup Carrot finely chopped boiled
• 1/4 cup Rajma kidney beans boiled
• 1/4 cup Corn boiled
• Salt to taste
• 1/4 tsp Black pepper powder
• 1/2 tsp Cumin powder
• 1/2 tsp Oregano
• 1/2 tsp Cayenne Pepper or Red Chili Powder
• 1/2 cup Tomato puree homemade*
• 1 cup Boiled Rice or leftover
• 2 tbsp Coriander or parsley chopped

Instructions

1. Heat oil in a medium sized pan. Once it's hot, add garlic, celery, jalapeno and stir for half a minute.
2. Now add coriander and red chili flakes. Stir for half a minute.
3. Add onion and stir fry for a couple of minutes. Now add chopped tomatoes and stir for a few minutes.
4. Add carrots, rajma, corn and mix well. Add salt, pepper, cumin powder, oregano and mix well.
5. Now add tomato puree and stir until most of the water evaporates (couple of minutes).

6. Now add boiled rice and mix well. Garnish with fresh coriander or parsley. Serve hot.