Jain Mexican Rice with Vegetables

Ingredients list for Jain Mexican Rice with Vegetables

• 2 cups Basmati rice cooked
• 4-5 Babycorns finely chopped
• 6-8 Broccoli florets
• ½ medium Yellow bell pepper finely chopped
• ½ medium Red bell pepper finely chopped
• ½ medium Green capsicum finely chopped
• ½ medium Yellow zucchini finely chopped
• 3 tablespoons Olive oil
• to taste Salt
• 1 cup Tomato puree
• 2½ teaspoon Dried oregano
• 1 teaspoon Red chilli flakes
• 2 tablespoons Fresh parsley chopped
• 4-5 Basil leaves
• ½ teaspoon Sugar
• 1 tablespoon Red chilli sauce
• 100 grams Paneer (cottage cheese) cut into small cubes
• 2 tablespoons Fresh cream
• 1 tablespoon Celery finely chopped

Method

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.
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.
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.
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.
5. Serve hot with red-vegetable sauce.

Nutrition Info