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Jain Mexican Rice

VIEWS 2791

Energy (kcal) - 150

Protein (g) - 5.5

Carbohydrate (g) - 23

Fat (g) - 3

Khyati's Health-O-Meter Says:

Mexican bean rice prepared using brown rice which is known to have loads of health benefits, being a rich source of selenium and fiber. Addition of beans will enhance the nutritional benefits by adding on the protein content of the recipe, also essential nutrients. Colorful bell peppers are a good source of Vitamin C and Thiamin (Vitamin B1).

INGREDIENTS:
  • Brown Rice raw - 30 g
  • Low-fat paneer [cubes] - 10 g
  • Baby corns [chopped] - 10 g 
  • Broccoli [diced] - 10 g
  • Mix bell-peppers [diced] - 1 bowl
  • Zucchini [chopped] - ½ small
  • Tomato puree - 1 medium 
  • Dried oregano -  ½  tsp
  • Red chili flakes - ½  tsp
  • Fresh parsley chopped -  1 tsp
  • Basil leaves - 3 nos. 
  • Mexican Sauce - 1 tsp
  • Celery [chopped] - 1 tsp
  • Olive Oil -  ½ tsp
  • water - 2 cups
  • Salt - as per taste

DIRECTIONS:
Step 1 Heat ½ tsp ulive oil in a non-stick pan. Add baby corns, brocculi, bell peppers, capsicum, and zucchini, and saute for a minute. Add salt, mix, cover, and cook for 2-3 minutes. Remove from heat. Step 2 To prepare Mexican sauce, heat a non-stick pan. Add tomato puree and bring it to a boil. Add oregano, chili flakes, and parsley and mix well. Add crushed basil leaves, salt, sugar, and red chili sauce mix well, and cook for 2-3 minutes. Step 3 Add sauteed vegetables, and paneer and mix again. Add ½ teaspoon crushed dried oregano, mix, cover, and cook for a minute. Step 4 To prepare the rice mixture, heat in another non-stick pan. Add celery and saute for 30 seconds. Add cooked rice and remaining chopped parsley, remaining dried oregano, and salt, mix and cook for a minute. Step 5 Serve hot. 

Jain Mexican Rice - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2791

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