Mexican Rice

Ingredients

• 2 cupsRice, boiled
• 1Onion, ringed
• 1/2 tspGarlic paste
• 1/2 tspSchezwan sauce
• 1/2 tspWorcestershire sauce
• 4 tspVinegar
• 1 tspSalt
• 1/2 tspOregano or mixed herbs
• 1/4 cupCapsicum, diced
• 1 tbspAll-purpose seasoning (aromatic powder)
• 1/2 cupTomato puree
• 1/4 tspBlack pepper powder
• 2–3Dried red chilli, broken
• 1/2 cupTomatoes, chopped
• 1/4 cupBaby corn, halved
• 1/4 cupAmerican sweet corn
• 2 tbspOil

Method

1. 1

   Heat oil in a wide pan. Sauté the ringed onion and garlic paste till translucent.

2. 2

   Add the capsicum, baby corn and sweet corn. Toss 2 minutes.

3. 3

   Add the broken dried red chillies and a few seconds later the tomato puree and chopped tomato. Cook 3 minutes till the puree darkens.

4. 4

   Stir in Schezwan, Worcestershire, vinegar, salt, oregano and pepper.

5. 5

   Tip in the boiled rice. Toss for 2 minutes — the rice should take on the colour of the puree.

6. 6

   Finish with the aromatic powder. Serve hot, or use as a base for a burrito bowl.