Mexican rice

 Easy and yummy..

Prep :

Soak rajma for 4 to 6 hours..

For 1 cup of rice, u ll need 2 to 3 tbsp rajma or more.. any size rajma would do..

Pressure cook with some added salt for a nice 4 to 6 whistles..

Chop - a small onion.. and puree another small one.. if its a large one, chop one half and puree one half..

Chop - bell peppers - red,green,yellow.. For one cup of rice total 2 bell peppers would be sufficient.

Chop carrots (optional)

Boil a handful of corn..

Puree about 2 to 3 tomatoes..

Peel 5 to 6 garlic cloves ...chop some..

Wash one red chilli or two depending on preference.

Soak rice for half hour or so and cook it in a pressure cooker or directly in a pan..

So then -

along with a small onion or half of a large one, put some garlic cloves and 1/2 red chillies and grind..

Take a pan -- add some oil -- add the chopped garlic - let it saute for a while -no need to wait uptil it changes colour -- add the chopped onions - let saute for a while -- add the grinded onion,garlic, red chilli paste -- saute all well -- add the pureed tomatoes -- add the chopped veggies -- mix well -- add salt, oregano, black pepper (optional), red chilli powder (optional) -- let it all cook well --  add the boiled corn and boiled rajma -- mix and let cook uptil required consistency is achieved --  then mix with rice -- add some lemon juice (if the sour tang is missing) and some grated cheese (optional)

Cheat tip : Any rice would do.. Not necessary to cook with basmati rice.. we once had ran out of basmati rice.. and made this one with idli rice.. turned out equally delicious.. no change in prep methods at all...