Spicy Red Mexican Rice


Basmathi Rice -1 cup ( Washed & soaked in water for 30 minutes)

Canola oil – 2 tbsp

Onion – 1 medium, chopped long & thin

Ajwain seeds – 1/4 tsp

Red chilly powder – 1/2 tsp

Pepper powder – 3/4 – 1 tsp

Tomato – 1 cup ( Pureed)

Tomato ketchup – 1 tbsp

Boiling water – 2 cups (1:2 ratio)

Chopped cilantro – 1 tbsp

Lime juice – 3/4 tbsp


Heat the oil & add the ajwain seeds, when you get an aroma throw in the onion & fry till it turns golden brown. Add the red chilly & pepper powders & stir fry till the raw smell disappears. Stir in the pureed tomato & tomato ketchup, saute till water completely evaporates. 

Add the rice & fry till it is coated well with the masala; pour 2 cups of boiling water & add 11/4 tsp of salt. Cover cook on low heat for 10 minutes. Keep undisturbed for another 10 minutes.

Add the lime juice & cilantro; gently mix with the rice.

Serve hot with any non-veg of your choice; we had this with Kerala Chicken Roast.

This entry was posted in Lakshmi Nair recipes, rice. Bookmark the permalink.

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