Mexican Rice

How to Prepare

1. Rinse 10 cups of basmati rice under cold water until the water runs clear. Set aside.
2. Heat 1/2 cup of vegetable oil in a large pot over medium heat. Add 4 teaspoons of cumin seeds and let them sizzle for 30 seconds.
3. Add 4 large finely chopped onions and sauté until golden brown, about 8-10 minutes.
4. Stir in 8 minced garlic cloves and 4 tablespoons of grated ginger. Cook for 2 minutes.
5. Add 8 diced tomatoes and cook until they turn mushy, about 5-7 minutes.
6. Mix in 4 cups of cooked black beans
7. 4 cups of corn kernels, and 8 diced bell peppers (mixed colors). Stir well.
8. Add 4 tablespoons of chili powder
9. 4 teaspoons of ground cumin
10. 2 teaspoons of smoked paprika, and salt to taste. Mix thoroughly.
11. Add the rinsed basmati rice to the pot and stir to coat the rice with the spices and vegetables.
12. Pour in 20 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and liquid is absorbed.
13. Fluff the rice with a fork, garnish with 2 cups of chopped cilantro and juice of 4 limes. Serve hot with salsa or yogurt on the side.