Arroz Rojo otherwise called as Mexican rice can be made both in the vegetarian and non vegetarian method. This is a vegetarian version of Mexican rice and i have used substitutes that have been recommended based on my browsing for this recipe. I have used plain red chillies (long ones) in place for Jalapenos and only water instead of vegetable stock and for rice it is Basmati. I have added beans and baby corn for additional taste.You can substitute with carrots too.
This is a one pot meal, something that will not leave you disappointed in the taste department and health wise as it includes nutrient rich orange and red bell peppers.
This is very a healthy dish, which you can relish for your lunch or dinner.
Ingredients:
Onion - 2
Tomato - 1 (big and juicy)
Garlic - 6
Orange and red bell peppers - 1/2 cup each -sliced.
Beans - 1/4 cup - cut medium size.
Baby corn - 1/2 cup (chopped)
Basmati rice - 21/2 cups (soaked for 20 minutes and drained)
Long red chillies - 6
Salt
Olive oil
Method:
Chop all the vegetables. Take a medium size pressure cook pan. Add olive oil. Keep on high flame. Add garlic, saute until it turns brownish followed by chopped bell peppers, tomato and red chillies. Continue tossing on high until it looks slightly charred. Remove from stove and set it on a plate to cool. This has to be grinded to a smooth paste. Do not add salt for this.
Now again pour 2-3 tsp of olive oil.Once warm add onions, beans and baby corn. Saute it, Add rice,that has already been soaked and drained. Maintain medium flame. Saute it for 5 to 7 minutes. At this juncture the blended bell pepper paste should be added. Add little water to the blender so that the remaining paste in the corners come off too. Add salt. Mix thoroughly. Pressure cook for just 1 whistle or you can just cook it open and it will be ready.
