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Add a photoMexican tomato rice is a little different version of Indian Tomato rice.This tangy rice is a yummy dish which can be prepared with less effort & spices.
I did some changes to the recipe which can be good to Indian taste buds & served it with peanut chutney & curd :)
Ingredientes
- Ingredients
- 2 Cups of rice
- 1 Cup onions chopped
- 4 Garlic cloves finely chopped
- 2 Red chillis sliced
- 2 Cups of tomatoes diced
- 2 Tsp cumincoriander powder
- 1 Tsp garlic chilli powder
- Cilantro for garnish
- 1 Tsp olive oil
- 1 Tsp jeera
- Salt
- Seasoning
- 2 Tsp Olive oil
- 1 Tsp Mustard
Direcciones
- Heat a pan with oil add jeera to it. Fry till they start jumping & add rice to pan. Do a lite fry of rice. Cook rice with 4 cups of water ( Varies with rice) & once it is done cool it.
- Now heat a pan with oil add garlic and chillis. Fry them till garlic is done or turns brown.Then mix onion to pan and fry it till they turned transparent.Add tomatoes to pan along with salt and allow them to cook with a closed lid.
- Once tomatoes are done add cumincoriander , chilli powder to pan. Cook them for 10mins & switch of heat.
- Mix tomato mixture carefully to rice without breaking it & garnish with cilantro.
- Serve with Tortilla chips or Indian chutney or with curd.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 37 | 9% |
| Total Fat 4.26g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 390mg | 11% |
| Total Carbs 82.47g | 22% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.3g | 3% |
| Protein 8.15g | 13% |
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