20170818_064512
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2 Servings ~ 25 minutes
  • Rice 2 Cups
  • Capsicum 1 Big (Thick Slices)
  • Onion 2 Medium (Slices)
  • Tomato 1 Medium (Thick Slices)
  • Cabbage 1/4 Cup (Shreaded)
  • Carrot 1 medium (Julienne)
  • Beans 4-5 (Julienne)
  • Cauliflower 2-3 florets (small pieces)
  • Soy Sauce 2 Tbsp
  • Red Chilli Powder 1 Tsp/ per taste
  • Oil 3-4 Tbsp
  • Salt to taste

Veggie Mexican Rice

Its been some time that I have made the Mexican rice ( recipe already posted).This time, however I thought of adding some veggies too to make it more nutritious. This recipe requires the veggies to be stir fried on high heat. You can alternatively steam them and use it. However, stir frying them gives the crunchiness to the veggies.

A great one pot recipe for pot-lucks, lunch box for kids and adults and also a bachelor’s recipe.

Here goes the recipe…

Method:

-Cook rice with a little salt and keep aside.
-In a kadai/wok heat the oil.
-Fry the onions, cabbage, beans and carrot one after another till crispy and keep aside.
– Steam or cook cauliflower separately and keep aside.
-In the same oil add the Capsicum to the oil, stir fry for 2-3 minutes.
-Add in the tomatoes and fry for another 2 minutes.
-Now add the soy sauce and red chillies powder & saute for a minute.
-Mix in the rice. Then mix in the onions and thn the cabbage. Serve hot.
-Tastes great with Raitha.

Note: A great way to turn leftover rice into a 😋 yummy dish.

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