Ingredients
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1 cup For the Mexican Rice - Kohinoor Classic Gold Basmati Rice (cooked and kept aside)
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2 tbsp butter
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1 large onion, finely chopped
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4-5 garlic cloves, finely chopped
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1 cup mixed veggies (carrots, bell peppers, sweetcorn), finely chopped
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1/2 cup boiled rajma (kidney beans)
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2 tsp Kashmiri Mirchi Powder
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1 tsp chili flakes
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1 tsp roasted cumin seeds powder
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1 tsp dried oregano
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1 tsp dried parsley
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1/4 cup tomato puree
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Salt to taste
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2-3 For the Pico tomatoes, finely choppedde Gallo -
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1 medium onion, finely chopped
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1 big bunch of fresh coriander, finely chopped
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Fresh green chilies, finely chopped (as per taste)
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Salt and crushed black pepper to taste
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Juice of 1 lime
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1 For the Mashed Avocado - ripe avocado
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Juice of 1/2 a lime
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Salt and crushed black pepper to taste
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Taco chips
About
If you thought making restaurant-style Mexican Rice at home would take forever, then this quick and colorful bowl will prove you completely wrong! I made this vibrant one-pot meal using Kohinoor Classic Gold Basmati Rice, pairing those extra-long, perfectly cooked grains with spicy rajma, fresh Pico de Gallo, and creamy mashed avocado. Make this recipe and post image or video tagging me and @KohinoorIndiaOfficial with #KohinoorRiceAndCurry . The best entries will win surprise gift hamper !
Nutrition
This Mexican Rice bowl is a highly balanced meal offering a great mix of complex carbohydrates from the basmati rice, plant-based protein and fiber from the rajma, and heart-healthy fats from the fresh avocado. The variety of vegetables also provides a rich source of vitamins and antioxidants. Estimated nutritional values (Assuming 4 servings total):
* Calories: ~385 kcal per serving
* Protein: 8g per serving
* Carbohydrates: 58g per serving
* Fat: 14g per serving
* Fiber: 9g per serving
Steps
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1
Done
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Cook the Kohinoor Classic Gold Basmati Rice until the grains are fully cooked and fluffy, then set aside. |
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2
Done
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In a large pan, heat 2 tablespoons of butter. Add the finely chopped onion and garlic cloves, and sauté them well. |
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3
Done
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Add the finely chopped mixed vegetables (carrots, bell peppers, sweetcorn) and the boiled rajma. Sauté everything on a medium flame for just 5 minutes. |
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4
Done
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Stir in the spices: Kashmiri Mirchi Powder, chili flakes, roasted cumin seeds powder, dried oregano, and dried parsley. Mix all the masalas and cook for another 5 minutes. |
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5
Done
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Add the tomato puree and salt to taste. Cook until the mixture becomes semi-dry. |
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6
Done
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Add the cooked Kohinoor basmati rice to the pan and mix gently so the long grains remain intact. |
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7
Done
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To make the Pico de Gallo, take a mixing bowl and combine the finely chopped tomatoes, onion, coriander, and green chilies. Season with salt, crushed pepper, and squeeze in the lime juice. Mix everything well. |
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8
Done
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To make the mashed avocado, cut open the ripe avocado, scoop out the flesh, and mash it. Immediately squeeze in the lime juice, add salt and pepper, and mix. |
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9
Done
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To serve, fill a bowl with the warm Mexican rice. Top one side with the fresh Pico de Gallo, the other side with the mashed avocado, and do not forget to add some crunchy taco chips! |
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10
Done
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Zero-Waste & Substitutes * Zero-Waste: Don't throw away the tender coriander stems—chop them up very finely and add them to your Pico de Gallo for an extra burst of flavor and crunch! You can also save your vegetable peels and ends in the freezer to boil later for a flavorful homemade vegetable stock, which you can use to cook your basmati rice instead of plain water. * Substitutes: If you don't have rajma (kidney beans), black beans or chickpeas work beautifully in this recipe. To make this dish completely vegan, simply swap the butter for olive oil or a plant-based butter alternative. |
