Mexican Rice ~ Spanish Rice

• 1 ½ – 2 tbsp. Oil
• 1 ½ tsp. Cumin Seeds
• 1 small Onion sliced
• 4 Green Chilies cut into two
• 2 tbsp. crushed Garlic
• 1 small Green Bell Pepper diced
• ½ – ¾ cup Green Peas (I used frozen)
• 1/3 – ½ cup Sweet Corn (I used frozen)
• 1 ½ cup Basmati Rice (can use any long grain rice)
• 1 medium sized Tomato diced or 1 cup diced Tomatoes
• 1 tsp. Chili Powder (adjust to taste)
• Salt to taste
• 2 ¾ – 3 cups Vegetable Stock or water
• Cilantro to garnish

Preparation:

1. Crush garlic and cut the green chilies. Wash the rice and soak it in water.
2. Slice onions, dice tomatoes and bell peppers.
3. Heat oil in a pan and add cumin.
4. When cumin is lightly roasted in the oil, add sliced onion and sauté for couple of minutes.
5. Add bell peppers, garlic, green chilies and sauté for another couple of minutes.
6. Add sweet corn, green peas and saute for a minute or two.
7. Add washed rice and mix well.
8. Add tomatoes, chili powder and salt. Mix well and cook for a minute or two until tomatoes are lightly roasted.
9. Add vegetable stock or water and give it a good stir.
10. Cover and cook the rice.
11. Once the water comes to a boil, stir once and reduce the heat to medium.
12. Cover the pot and cook until rice is cooked.
13. Sprinkle cilantro and serve hot.