Mexican Rice with Raita

This is an easy peasy lunch-box menu. It doesn't need onions,ginger, garlic & tomato :) and so less chopping. It can't be rated as an authentic Mexican rice; but still has that Mexican flavour when you add capsicum. This pairs well with Raita. Also try adding pomegranates to Raita which gives an extra crunchiness.

I learnt this recipe from my Maami. She makes yummy vegan dishes. She came across this recipe from Hindu newspaper. I've slightly modified the recipe. You may use any vegetable(shredded cabbage) of your choice. The good part is no need of gravy with this rice combo. Best to use Kashmiri chilli powder to get the nice red color. Please make sure you heat it in microwave before you serve.

Recipe Source: Lalitha Maami

Ingredients:

Carrots : 2 nos (cut in julienne)
Capsicums: 1 no (cut in julienne)
Beans : handful
Kashmiri Chilli powder: 1 and half tbsp
Oil: 2 tbsp
Salt: To taste
Rice

Method:

1) Pour oil into the hot kadai.
2) Add carrots, beans, salt and fry till it is half-cooked.
3) Add capsicum and fry all the veggies until it is cooked.
4) Add Kashmiri Chilli powder and sauté till the raw smell is gone. Adjust the chilli powder according to your taste.
5) Fry for 2 minutes more so that the spice gets coated well with the veggies.
6) Combine the masala with the cooked rice and mix well.

7) Serve immediately.