Cooking notes

• Serves – 4

• Serving size – 1 cup

• 1 cup = 250 ml

• Adapted from: http://www.manjulaskitchen.com/mexican-rice/

Ingredients

• Rice – 1 cup (I used Basmati)

• Oil, for cooking – 3 tablespoons

• 5-6 medium tomatoes, chopped in chunks (or a 400gm can)

• Frozen corn – 1 cup (or a 400 gm can, drained)

• Green bell pepper, chopped – 1

• Cumin powder – 1 teaspoon (jeera powder)

• Salt – 1 teaspoon/to taste

• Water – 2 cups

• Cilantro/coriander, finely chopped – ¼ cup

• Lemon juice – 2 tablespoons

Method

1. Wash the rice nicely – swirl it in water and drain 3-4 times till the water is clear.

2. Drain the water and pat dry using kitchen towels (important step, otherwise the rice will splutter when you add it to the oil later).

3. In a roomy frying pan, heat the oil over medium heat.

4. When the oil is moderately hot, add the rice and stir fry for about 4 to 5 minutes till rice is lightly toasted. Keep stirring so it doesn’t burn.

5. Add in the corn, chopped bell pepper. Sauté, stirring frequently for about 2 minutes.

6. Add cumin powder, salt, and tomatoes. Stir frequently for about 3-4 minutes, until most of the moisture from the tomatoes has evaporated.

7. Pour in the water (you may require just 1.5 cups if you pre-soaked your rice or if it cooks faster). Stir nicely.

8. After the water comes to a boil, lower the heat to low. Cover the pan and let it cook for about 10 minutes, or until all the water has evaporated.

9. After uncovering the pan, let it sit for 2-3 minutes without stirring.

10. Add in the coriander and lemon juice. Use a fork to mix and fluff the rice gently.