• Mexican rice

    Mexican rice

40 min 25 min
Vitamin rich Low fat Low calorie
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Preparation

  1. Add oil along with the onions in a 20cm high. Heat on highest heat till the red indicator of the visiotherm reaches the frying window, stir once and add garlic paste.
  2. Fry for a minute and add rice. Dry up the excess moisture, if any. Add water and salt to taste.
  3. Cover and cook on highest heat till the red indicator of the visiotherm reaches the vegetable window. 
  4. Reduce to the lowest heat  and cook for another 10-12 minutes till the rice is done. Remove from heat and keep aside.
  5. For the seasoning, heat up a 16cm low along with the oil and sliced onions on highest heat till the red pointer of the visiotherm pointer reaches the frying window.
  6. Fry till onions are golden brown. Toss in the cabbage and capsicum and continue frying. Stir in the chopped tomato, chilli powder, soya sauce and a pinch of salt.
  7. Mix well and remove from heat. Pour seasoning onto the cooked rice and combine. Serve hot. 

 

Nutritional values per portion: 135 kcal