The best vegetarian Mexican Rice, easy to cook, and a compulsory side dish for burritos, tacos and other Mexican Recipes.
Heat oil in a medium sized pan. Once it's hot, add garlic, celery, jalapeno and stir for half a minute.
Add onion and stir fry for a couple of minutes. Now add chopped tomatoes and stir for a few minutes.
Add carrots, rajma, corn and mix well. Add salt, pepper, cumin powder, oregano and mix well.
Now add tomato puree and stir until most of the water evaporates (couple of minutes).
Now add boiled rice and mix well. Garnish with fresh coriander or parsley. Serve hot.
For 1 Cup Homemade Tomato Puree - Add 2 cups of tomato puree to 2 tbsp of hot oil and simmer down to half it's quantity.