Mexican Rice

Ingredients: 

2 Cups Basmati Rice 

2 finely chopped onion

1 finely chopped Tomato

3 finely chopped green chillies

4 finely chopped garlic cloves 

½ cup corn

½ cup kidney beans (rajma)

1 cup spring onions

Handful coriander leaves finely chopped

1 tsp red chilli powder

1 tsp coriander powder

1 tsp chilli flakes

1 tsp oregano 

2 tbs Tomato ketchup

2 tbs chilli sauce 

1 tsp Pepper powder

Salt to taste 

2 tbs oil

Method: 

Precook the basmati rice and keep aside. Pre boil the kidney beans with a little salt to it and keep aside. Boil the corn and keep aside. 

Heat oil in a nonstick pan, add garlic and let it roast for about 2 mints till it's light brown in colour. Then add onions and saute well until they are translucent. Add tomato, green chillies, red chilli powder, coriander powder, pepper powder, chilli flakes, oregano & salt to taste. Saute all this on low flame for about 5 mints. Add little water to make a paste like consistency. Then add tomato ketchup & chilli sauce and mix well. Cover the lid and let it cook for about 5 mint on medium heat. 

Now add the cooked rice, boiled kidney beans, boiled corn & spring onions to this mixture and mix well until everything is nicely coated in the masala. Garnish with some fresh coriander and serve hot!