Mexican Chilli Bean Rice

Ingredients

• 1 cup Rice/chawal
• 1 cup Kidney Beans / Rajma (Boiled)
• 1 cup Bell Peppers / Capsicum / Shimla Mirch
• 1.5 tbsp Chopped pickled jalapeno-1.5 tbls
• 1 tsp Oregano
• 1 tsp Chili flakes /Kuti hui laal mirch
• 1 tsp Cumin powder
• 1 cup Fresh Coriander / Cilantro / Hara Dhaniya (with steams-1 cup)
• 4 tbsp Olive Oil / Zeitoun Ka Tel
• Water / Paani
• 1.5 Tomatoes / Tamatar
• 1 tsp Salt / Namak
• 1 tsp Lemon Juice / Nimbu Ka Ras (optional)

Instructions

1. 1

   Chop jalapeno in small pieces and capsicum in cubes.(if you don’t have pickled jalapeno then chop medium hot green chillies and soak them in white vinegar for 4 hours,add little salt)

2. 2

   Boil and grind the tomato to make puree.chop coriander( with its steam)

3. 3

   Heat oil in a pan and add rice(don’t wash and soak the rice ,you can wipe with a moist cloth if you wish)saute for 1 minute on medium heat.

4. 4

   Add chopped jalapeno and capsicum and saute for a minute.

5. 5

   Now add boiled rajma (Soak and pressure cook rajma in salted water till done ,but not mushy) salt, oregano,chilli flakes and cumin powder and stir fry.

6. 6

   Then add tomato puree.chopped coriander and hot water.

7. 7

   Give it a boil and then lower the flame add lemon juice and cover and cook till done

8. 8

   Gently stir 2-3 time in between.

9. 9

   Fluff with a fork and serve hot.

10. 10

    Serving suggestion-serve with any juice or hot soup