| Serves: 4
Cooking time (approx.): minutes
Style: Mexican Vegetarian
2 tablespoon(s) oil
1 teaspoon(s) finely chopped garlic
2 medium onion(s) chopped
2 big tomatoes pureed
2 teaspoon(s) tomato ketchup
1 teaspoon(s) red chilli powder
2 teaspoon(s) freshly ground black peppercorns
4 cups cooked rice
2 tablespoon(s) chopped cilantro leaves
salt to taste
- Heat the oil in a wok. Add the garlic and fry briefly till soft. Next add the chopped onions and continue stir-frying on medium heat till lightly browned. Add the tomato puree. Mix well and saute for about 2 minute(s) or till dry.
- Stir in the tomato ketchup, red chilli powder, salt and pepper. Add the cooked rice and toss well on medium-high heat for about 2 minute(s). Mix in the chopped cilantro leaves.
TIPS: - Rice should be cooked such that the grains are firm, well-separated and not overcooked.
- It is best to prepare the rice in advance. This helps in separating the grains.
Serve hot |
