Mexican Rice with Baby Corn

# of servings:  4	Stand Time:  5 mins
Preparation Time:  5 mins	Cook Time:  30 mins

This staple Mexican entree can make a meal as itself or can be served as a side.  Mexican beans make a good accompaniment with this rice. It is a satiating comfort-food at any time!

Ingredients:

• Rice - 1.5 cups
• Baby corn - 1 can 
• Tomato puree - 1 cup (or) 2 medium 
• Onion - 1 medium
• Garlic - 8-10 cloves
• Ginger - 1 inch
• Salt
• Red chili powder - 1 tsp
• Coriander and cumin powder - 1.5 tsp
• Chives - 1 tsp
• Lemon - 0.5

Method:

• Rinse and drain the rice and let it stand for at least 5 minutes
• Squeeze the lemon and keep the juice aside 
• In a pressure cooker vessel, heat 1 tbsp oil ('Saute' mode in IP)
• Add ginger, garlic and onion one after the other
• Add the drained and now dry looking rice to the oil
• Roast the rice well, till it starts turning red 
• Add chopped baby corn pieces and saute 
• Add tomato puree and salt
• Add another 2.75 cups of water (1:2.5 ratio of rice to total liquid content, including tomato puree)
• Mix well, close the lid and pressure cook ('Pressure' mode for 3 mins. in IP)
• When ready, garnish with chopped chives and lemon juice
• Serve with Mexican beans or as a side dish with Quesadillas, Burritos, etc. 

Tips and Tricks:

• Rinsed rice should be dry before adding to the dish, else it will take very long to roast
• Roasting the rice till it turns brown ensures separate grains rather than sticky rice
• Roasting drys out the moisture in the rice grains and hence needs more rice:water ratio - 1:2.5
• Baby corn can be replaced with mushrooms too

Pictures: 

Final Outcome: