Ingredients

The following ingredients have 4 Servings
  • 1 cup basmati rice
  • 2 teaspoons olive oil
  • 1 small red onion (chopped)
  • 1/2 jalapeno pepper (chopped)
  • 2 garlic cloves (chopped)
  • 3 tablespoons yellow corn
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup crushed canned tomatoes
  • 1.5 cups vegetable broth or water
  • juice of 1 lime
  • 1 tablespoon chopped cilantro
  • salt (to taste)
  • black pepper (to taste)

Instruction

  • Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.
  • Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute.
  • Add chopped garlic and cook for another minute.
  • Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat.
  • Add the soaked rice to the pan and saute for 2-3 minutes.
  • Add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium.
  • Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done.
  • Switch off flame and let the rice remain covered. Remove cover after 10-15 minutes.
  • Fluff with fork, add cilantro and lime juice.
  • Serve vegetarian mexican rice as a side or main dish and enjoy!