For how many people: 4
material :
Rice - 250g
Butter - 50g
White Onions - 2 (Medium Switch)
Tomato - 4
Green chili - 3
Black pepper powder - one big spoon
Red Chilli Powder - Two Tablespoons
Tomato - 3
Capsicum - 1
Green capsicum - 1
Sweet corn - half cup
White Chili Powder - One big spoon
Salt - according to taste
Method :
First wash the rice with water and keep it soaked for 10 minutes. After this, after separating 4 tomatoes into pieces, grind it into fine granules and keep the juice cleaned. Wash onion, capsicum and separately kept tomatoes and cut them aside.Now heat the butter in a nonstick pan and fry onion, green chili and fry it. Now add rice, red chili powder, white chili powder, tomato juice and black pepper powder. Cook it for 25 minutes on low flame after boiling. Now add chopped tomatoes, sweet corn, capsicum, salt and mix it. Leave the lid half open and cook on low flame for 20 minutes. Hot Mexican casserole is ready.
