My most favourite cuisine is Mexican. Be it the burritos or tacos or Mexican rice, they are full of flavors. I love them. What about you 😅.
Today's post is Mexican Bean rice served with Pico De Gallo and lettuce. Pico De Gallo is a salsa that is commonly used in Mexican cuisine. It is very simple to make. Combine tomato, onion, cilantro and jalapenos (I skipped this as I didn't have it 😊) in a bowl and season it with salt and pepper along with some freshly squeezed lime. This is the best accompaniment to any Mexican dish.
Ingredients:
Basmati Rice 1 cup
Kidney Beans 1 cup
Onion 1 big
Tomato 1 medium sized
Sweet Corn Kernels 1 cup
Capsicum 1
Garlic pods 1 or 2
Coriander leaves a few
Cumin powder 1 tsp
Green Chilli 1
Salt to taste
Lettuce few
Butter
Method:
☘️ Soak basmati rice in water for 15 minutes.
☘️ Soak the kidney beans overnight.
☘️ Steam the sweet corn kernels and keep it aside.
☘️ Heat butter in a pressure cooker.
☘️ Add garlic, green chilli and coriander leaves. Saute them until you get a nice aroma.
☘️ Next add chopped onions and saute them till they become translucent.
☘️ Add the chopped tomatoes and saute them till they turn soft.
☘️ Add the chopped capsicum and saute for a minute.
☘️ Add the kidney beans and saute them for a minute.
☘️ Add the rice, cumin powder, salt and saute for couple of minutes.
☘️ Add water and pressure cook them for 4 whistles.
☘️ Switch off the flame.
☘️ Once the pressure is released, open the cooker. Add steamed corn kernels and some lettuce leaves. Mix them well.
☘️ Serve it with pico de gallo and fresh lettuce.