Wednesday, March 3, 2010

Mexican Tomato Rice


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- 1 cup cooked long grain rice
- 1 small onion roughly chopped
- 2-3 Tomatoes roughly chopped
- 2 jalapeno pepper broken into half
- 2 tbsp tomato sauce
- 1/2 tsp roasted cumin powder
- 1/2 cup boiled or canned beans (I used black beans)
- 1/4 cup green peas
- 1 tsp cumin seeds
- 1 tsp oil
- salt to taste


1. In a skillet pour oil and add the jalapeno and onions. Fry them in medium heat for 2-3 minutes.
2. Add the tomatoes and cook till they become soft. Now add tomato sauce, cumin powder and salt. After a minute add the green peas.
3. Reduce the heat and mix in the rice. Once the rice is coated well with the masala add the black beans. Toss it lightly with the beans and remove it to a serving bowl.

Garnish it with cilantro and serve it as a side for buirto.


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