Rozo a la Mexicana
1 cup of Kohinoor Basmati Rice, soaked in water for 10 minutes
2 tomatoes, chopped
1 medium onion, chopped
1 jalapeno chilli
2-3 garlic cloves, minced (or as a paste)
1 tbsp tomato paste
1 to 1-1/2 cups vegetable stock (or water)
salt to taste
few springs of cilantro to serve
Juice of 1 small lime (optional)
preparation and Cooking time: 30 min
Process the tomatoes and onion in a processor until pureed.
it should give you about 1 cup worth of puree. set aside.
Meanwhile in a skillet, heat 1 tsp of oil. Add the drained rice to the oil and saute until the rice is golden and translucent.
Add garlic and jalapeno and cook for another 1 minute.
Add the pureed tomatoes, 1 cup of vegetable stock along with tomato paste and salt. use 1/2 or 1 cup more of water to cook
close with a tight fitting lid and cook for 10-15 minutes (stirring halfway), or until the rice is tender and cooked completely.
Garnish with cilantro and squeeze lime juice. you can also serve lime wedges to be squeezed on individual plates as per taste.