How to make Jain Mexican Rice with Vegetables - Mexican rice made suitable for the Jains.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Babycorns (बेबी कॉर्न)

Cuisine : Fusion

Course : Rice

Jain Mexican Rice with Vegetables Recipe Card

Jain Mexican Rice with Vegetables
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Jain Mexican Rice with Vegetables checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Jain Mexican Rice with Vegetables, Puliyan Chaadam, Green Garlic Fried Rice, Saffron Risotto with Stuffed Chicken.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Jain Mexican Rice with Vegetables Recipe

  • Basmati rice cooked 2 cups

  • Babycorns finely chopped 4-5

  • Broccoli florets 6-8

  • Yellow bell pepper finely chopped ½ medium

  • Red bell pepper finely chopped ½ medium

  • Green capsicum finely chopped ½ medium

  • Yellow zucchini finely chopped ½ medium

  • Olive oil 3 tablespoons

  • Salt to taste

  • Tomato puree 1 cup

  • Dried oregano 2½ teaspoon

  • Red chilli flakes 1 teaspoon

  • Fresh parsley chopped 2 tablespoons

  • Basil leaves 4-5

  • Sugar ½ teaspoon

  • Red chilli sauce 1 tablespoon

  • Paneer (cottage cheese) cut into small cubes 100 grams

  • Fresh cream 2 tablespoons

  • Celery finely chopped 1 tablespoon

Method

Step 1

Heat 1 tablespoon olive oil in a non-stick pan. Add baby corns, broccoli, bell peppers, capsicum and zucchini and sauté for a minute. Add salt, mix, cover and cook for 2-3 minutes. Remove from heat.

Step 2

To prepare red sauce, heat a non-stick pan. Add tomato puree and bring it to a boil. Add 1½ teaspoons oregano, chilli flakes and 1 tablespoon chopped parsley and mix well. Add torn basil leaves, salt, sugar and red chilli sauce, mix well and cook for 2-3 minutes.

Step 3

Add 1 tablespoon olive oil and mix well. Add sautéed vegetables, cottage cheese and mix again. Add fresh cream and mix. Add ½ teaspoon crushed dried oregano, mix, cover and cook for a minute.

Step 4

To prepare rice mixture, heat remaining olive oil in another non-stick pan. Add celery and sauté for 30 seconds. Add cooked rice and remaining chopped parsley, remaining dried oregano and salt, mix and cook for a minute.

Step 5

Serve hot with red-vegetable sauce.