Basmati rice 1 cup Veg stock | Veg broth 1 cup Enchilada sauce 1/4 cup Black bean or Red kidney bean 1/4 cup Capsicum 1/4 portion Sweet corn 2 tblsp Olive oil 1 tblsp Salt little if needed
Wash and cook the basmati rice with 1 cup of vegetable broth and little salt and few drops of oil in pressure cooker for 3 whistles. Spread it in a wide plate and keep it in the refrigerator. Let this become firm and separate grains. Cook the beans also in the cooker with little salt. This time i used the black beans , which is soaked over night. You can use red kidney bean (rajma) or canned beans too.
Chop the capsicum into big cubes, and cook the corn kernels and keep it aside. I used frozen corn. In a pan add oil and add the capsicum and corn kernels. Cook for 2 minutes and ensure the capsicum should be crunchy.
Add the enchilada sauce and cook for 2 minutes.
Add the rice to this now and mix well gently without mashing the rice. Check for salt.
Mexican fried rice is ready to serve.
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