Clean and soak rice for 1/2 an hour
Cut onions, vegetables in small cubes
Roughly chop the tomatoes and make puree
Core out pineapple flash and cut them in small pieces.
Heat 2 tablespoons of olive oil in a skillet and add chopped onion and garlic.
When onion and garlic become soft and translucent,add chopped vegetables along with green peas and sweet corn.
Stir fry for few minutes, then add tomato puree.
Mix well and fry for a couple of minutes so that raw smell of tomatoes goes off.
Add cumin powder, sugar and salt.
Mix well and add the drained rice.
Stir nicely to fry the rice with vegetables for 5 minutes.
Next add chopped pineapples and boiled kidney beans.Mix well.
Add approximately 4 cups of hot vegetable stock/chicken stock or simply water and stir well.
Cover and cook till rice cooks completely.
Delicious Mexican rice is ready now. Fluff with a spatula,add some chilli flakes and chopped olive and serve.
