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Main Ingredients | Basmati rice, Babycorns |
Cuisine | Fusion |
Course | Rice |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
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
- 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.
- 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.
- 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.
- 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.
- Serve hot with red-vegetable sauce.
Nutrition Info
Calories | 2344 |
Carbohydrates | 350.5 |
Protein | 57.7 |
Fat | 79 |
Other Fiber | Iron- 17.2mg |
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