Mexican Rice,

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  1. 1 capsicum
  2. 2 small onions
  3. 6 – 7 garlic
  4. 3 green chillies (increase/decrease according to required spiciness)
  5. Green coriander a small bunch cleaned and chopped
  6. 2 tbsp oil
  7. 1 cup rice
  8. Maggi cubes 2 No melted in 2 cups of water or 2 cups homemade  vegetable stock / chicken stock


  • Dry roast in a pan green capsicum, green chili, unpeeled onions, and garlic for around 20-25 minutes.
  • After the vegetables are roasted, cool them peel the darkened skin and clean it with a cloth.
  • Blend the vegetables along with green coriander leaves and grind all the vegetables and make a fine puree.
  • Clean and soak the rice for 15 minutes.
  • Heat oil in a pan, and add rice to it. Cook the rice till it glistens.  Add the prepared paste and some salt. Pour the vegetable/ chicken stock and cover the pan with a lid.
  • Cook it till the rice is just tender.
  • Serve hot with pickled Red Mexican chilli.

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