Mexican pot rice

Ingredients:
1 cup long grain rice (basmati can be used)

1+2+1 tbsp olive oil

2 tbsp finely chopped garlic (more if you are making a chicken version)

1 large onion sliced
1 tbsp italian mixed herbs
2 large tomatoes finely chopped
colored simla mirch finely chopped (about 1/2 cup)

steamed sweet corn/baby corn 1/2 cup (optional)

finely chopped carrots 2 tbsp (optional)

1 tsp chilli powder

1/2 tsp black pepper powder

1 tsp dhania powder

salt to taste

Method:

Wash and drain rice, set it aside for 15-30 mins

Heat 1 tbsp of olive oil and fry the drained rice in it for couple of mins.

Once the rice is well coated with oil add 2 cups of boiling water.

Let it cook on medium heat till rice is almost done, then cook covered for 5-6 mins

Heat 2 tbsp olive oil in a non-stick pan and add garlic and onion.

Fry till onion changes color. Add mixed itaian herbs.

Add tomoatoes and fry till tomatoes cook completely.

Add the rest of the veggies and mix well for a min.

Add the spices and salt and saute for a couple of mins.

Now 1/3 of the cooked rice and mix gently. Add the next 1/3 and mix again.

Level the mixture in the vessel and add the remaining rice.

Sprinkle a little italian herbs and 1 tbsp of olive oil.

Cooked tightly covered for about 10 mins

Serve piping hot

Chicken version:

Make 250 gms of boneless chicken into fine stripes.

Add chicken after all veggies are add and saute well for 2 mins

Cook covered for 5-6 mins till chicken is almost done. Dont add water as chicken will release a lot of water.

Once the chicken is cooked, add rice as above.