Ingredients :

• 2 cups basmati rice

• 1 cup rajma ( red kidney ) tin

• 1 cup sweet corn ( frozen or tin )

• 1 green capsicum chopped into small cubes

• 1 red capsicum chopped into small cubes

• 1 yellow capsicum chopped into small cubes

• 2 onions chopped into small cubes

• 1 tbsp chopped garlic

• 1/2 tbsp red chilli

• 1/2 tbsp oregano

• 1/2 tbsp chilli flakes

• 1/2 tbsp jeera powder ( cumin powder)

• 1 tbsp tomato ketchup

• 1 cup tomato puree ( store bought)

• salt as per taste

• some chopped spring onions

• some tortillas nacho chips for garnishing ( optional )

• Grated kraft cheese ( optional )

• 2 tbsp butter and 3 tbsp oil

Method:

1. Clean, wash and soak the rice in 5 cups water for 30 minutes.

2. Drain the rajma and corn and wash with water to remove all the preservatives. Keep aside.

3. In a heavy based vessel heat the butter and oil sauté the chopped garlic then add the onions and cook till pinkish in colour . Add all the chopped capsicums and sauté for 2-3 minutes.

4. Then add the tomato paste, ketchup, all the spices and salt. Cook for 5 minutes on low flame then add the rice along with the water and slowly mix it so that the rice grains do not break.

5. Cover and cook on low flame stirring at intervals till the rice is soft and cooked.

6. Remove in a serving bowl and garnish with some chopped spring onions, grated cheese and tortilla chips.

Enjoy this easy and yummy one pot Mexican Rice.