Just like the saying goes ‘ Variety is the spice of life!!”…..I too love to be on my constant search of variety recipes that are simple and easy. Rice is one food that we all cook at home often and yes, it does have a variety of versions. Now this was one that I picked to make for my husband for his birthday apart from the Checkerboard Cake.
This is a very simple and easy recipe and could be made with ease. A cool salad along with a fish fry or a chicken fry is the perfect side dish for this dish. Though I was a bit doubtful as to whether my kids would go for this, I was really happy to see them have it happily and asking for more. I have kept this recipe for more often making.
This is my first making of Mexican dishes and I am glad that I gave a try. Very simple and different from the normal variants that we make back at home.
Recipe adapted from here
Serves – 4 persons
1 1/4 cup Basmati Rice or long grain rice
2 tsp freshly minced Garlic
1/2 pack tomato sauce
2 cups chicken broth ( optional) could be replaced with water
3 tbsp Vegetable oil
1/ 2 tsp Cumin seeds
3-4 tbsp finely chopped Coriander leaves
Few Mint leaves and oregano leaves
Salt to taste.
. Wash the rice, strain and keep it aside.
. Into a hot deep bottom pan, add the vegetable oil. To this add the rice and garlic and keeping stirring till the rice turns lightly brown.
. To this add the salt and cumin and stir till the rice gets golden brown.
. Then add the tomato sauce, chicken broth and about 2 tbsp coriander leaves, oregano and mint leaves and bring to a boil.
. Once it starts to boil, reduce heat to low and cover with a lid and let the rice cook for about 20-25 mins or till all water is evaporated.
. Fluff with a fork once the rice is cooked.
. Garnish with remaining coriander leaves and serve hot along with fresh salad or any other side dish of your choice.
Tips – If the chicken broth is not sufficient, you could add water also. It is just the liquid required for cooking rice that matters.