Mexican Chilli Bean Rice
Mexican Rice- Mildly spiced kidney beans and bell pepper rice
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course, Tiffin recipes
Cuisine: Mexican
Keyword: Mexican, mexican rice, rice
Servings: 4 people
Author: Anjana Chaturvedi
- 1 cup Rice/chawal
- 1 cup Kidney Beans / Rajma Boiled
- 1 cup Bell Peppers / Capsicum / Shimla Mirch
- 1.5 tbsp Chopped pickled jalapeno-1.5 tbls
- 1 tsp Oregano
- 1 tsp Chili flakes /Kuti hui laal mirch
- 1 tsp Cumin powder
- 1 cup Fresh Coriander / Cilantro / Hara Dhaniya with steams-1 cup
- 4 tbsp Olive Oil / Zeitoun Ka Tel
- Water / Paani
- 1.5 Tomatoes / Tamatar
- 1 tsp Salt / Namak
- 1 tsp Lemon Juice / Nimbu Ka Ras optional
Chop jalapeno in small pieces and capsicum in cubes.(if you don’t have pickled jalapeno then chop medium hot green chillies and soak them in white vinegar for 4 hours,add little salt)
Boil and grind the tomato to make puree.chop coriander( with its steam)
Heat oil in a pan and add rice(don’t wash and soak the rice ,you can wipe with a moist cloth if you wish)saute for 1 minute on medium heat.
Add chopped jalapeno and capsicum and saute for a minute.
Now add boiled rajma (Soak and pressure cook rajma in salted water till done ,but not mushy) salt, oregano,chilli flakes and cumin powder and stir fry.
Then add tomato puree.chopped coriander and hot water.
Give it a boil and then lower the flame add lemon juice and cover and cook till done
Gently stir 2-3 time in between.
Fluff with a fork and serve hot.
Serving suggestion-serve with any juice or hot soup