The use of vibrant red chilli flakes, mealy kidney beans, peppy capsicum and pungent garlic make the Mexican character of this dish very clear indeed. This rice delicacy is made without oil, and using brown rice instead of white to enhance the fibre content. Moreover, lots of fibre-rich and nutritious veggies are also added to this version of the Mexican Rice to help control blood sugar levels and make this a diabetic-friendly recipe.
Preparation Time: 10 mins Cooking Time: 6 mins Total Time: 16 mins Makes 4 servings
1 1/2 cups soaked and cooked brown rice
1/2 cup sliced onions
1 tsp garlic (lehsun) paste
1 tsp dry red chilli flakes (paprika)
3/4 cup sliced capsicum (yellow , green and red)
1/2 cup sliced tomatoes
1/2 cup finely chopped and boiled carrots
1/2 cup finely chopped and boiled french beans
1/2 cup soaked and boiled rajma (kidney beans)
salt to taste
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- Heat a broad non-stick pan on a medium flame and when hot, add the onions and garlic and dry roast on a slow flame till the onions turn light brown in colour. Sprinkle a little water to avoid the onions from burning.
- Add the red chilli flakes and dry roast on a medium flame for 30 seconds.
- Add the capsicum, tomatoes, carrots and french beans and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the rajma and salt, mix well and cook on a medium flame for 30 seconds.
- Add the brown rice, mix well and cook on a medium flame for another minute.
- Serve hot.