MEXICAN STYLE RICE

INGREDEINTS
Rice –2 cups
Green chilies –4 [chopped]
Garlic flakes – 2 [crushed]
Coriander leaves -- 2 tbsp
Onion –1
Cheddar cheese – 1 cup [grated]
Cream --- 2 tbsp
Baby carrots—2 [grated and parboiled]
Butter –1 tbsp
METHOD
Grind onion, garlic, green chilies, coriander leaves. Mix with cheese and cream and keep aside.
Add 4 cup of water into the rice and cook for 15 minutes in low flame. Add onion cheese paste into the rice and mix well. Continue cooking on low flame until done.
Serve with parboiled carrots which have been tossed with butter in a sauce pan on low flame.
To serve, place carrots in the centre of the serving dish and surround with rice.