My Mexican Rice

Spicy, a complete meal in it self. For accompaniment use my tangy  tomato chutney .

Ingredients: Serves 3 

Rice                                1 cup ( I used short grain )

Bell peppers                     1 cup diced ( all three - green, yellow and red)

Frozen corn                     1/4 cup

Frozen peas                     1/4 cup

Boiled kidney beans          1/2 cup

Onion                              1 small very finely sliced

Onion                              1/4 finely chopped

Extra Virgin Olive Oil        2 tbsp

Tomatoes                         1 1/2 cup chopped

Ginger paste                    1 tsp

Garlic paste                     2 tsp

Cloves                             4 crushed

Mexican seasoning            1 tbsp

Cumin pd                         1 tsp

Red chilly pd                    1/2 tsp

Peeper pd                        1/4 tsp

Cottage cheese                100 gms cubed

Marinade for  cottage cheese

Ginger paste.                   1/2 tsp

Garlic crushed.                 1/2 tsp

Oil                                   1/2 tsp

Salt                                 to taste

Red chilly pd                    1/2 tsp

Cumin pd                         1/2 tsp

Lemon juice                     1/2 tsp

Method:

1. Mix all mentioned under  marinade .
2. Rub the marinade over cottage cheese cubes.
3. Leave it for 5 minutes
4. Pan sear marinated cottage cheese cubes with 1/2 tsp oil till golden on both sides.
5. Remove and cut each cube into four pieces .
6. Wash and soak rice for 30 minutes.
7. Boil rice  in sufficient water till its just done . Strain it and keep it aside.
8. Heat oil in a wok. Fry onions, green chilly and garlic till onions are soft and pink.
9. Add bell peppers, corn and peas and boiled kidney beans.
10. Sauté for 3-4 minutes.
11. Tip in chopped tomatoes and ginger paste.
12. Cover and cook for 5 minutes.
13. Stir in crushed cloves, red chilly pd and pepper pd.
14. Continue to cook covered until tomatoes are mushy.
15. Mix in Mexican seasoning and cumin powder and salt.
16. Tip in rice. Mix lightly so that rice doesn't break.
17. Remove from fire.
18. Taste and adjust seasoning. Garnish with cottage cheesed pieces.
19. Serve hot.