Mexican Rice

Mexican Rice
 ( Mexican rice with corns and peas)

Long grain Basmathi rice - 2 cups
Finely chopped  onion - ½ cup
Yellow corn kernels - ¾ cup
Diced Carrot - ½ cup
Fresh green peas - ½ cup
Tomatoes, big sized - 3 Nos, diced
Tomato sauce - 2-3 tbsp
Garlic - 3 cloves, finely chopped
Chopped coriander leaves - 2 tbsp
Water - 2 - 2 ½ cups
Butter - 1 tbsp
Vegetable oil - 2 tbsp
Salt - 1 tsp, adjust according to your taste

Directions

Wash the rice thoroughly and drain the water completely. Set aside.
Heat oil and butter in a large skillet. Add rice and sauté until rice is a nice toasty color and all butter/oil is absorbed. Stir quite often to prevent browning.
Add chopped onions, garlic, carrots, corn, green peas, diced tomatoes and tomato sauce. Stirring occasionally. Add water, salt and bring to a boil.
When it start boiling, reduce heat to a simmer. Cover tightly with a lid and simmer for 20 minutes or until rice is tender and fluffy.
Remove from flame. Mix the rice gently , sprinkle chopped coriander leaves on top; Serve hot.
Notes:
Tomato flavour is prominent in the mexican rice. So you can add more tomatoes(1 - 2 Nos) into the rice according to your taste.


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