Mexican Rice

May 24, 2018
Honey Chilly Potato
May 24, 2018
Paneer Mexican gravy
May 24, 2018


Kidney beans boiled 1 cup

Rice boiled 2 cups(already cooked rice)

Oil 1 tablespoon

Garlic chopped 1 tablespoon

Onion sliced 1 medium

Green capsicum cut into juliennes 1/2 medium

Carrot cut into juliennes 1/2 small

Yellow bell pepper cut into juliennes 1/2 medium

Red bell pepper cut into juliennes 1/2 medium

Corn kernels boiled1/2 cup

Mixed dried herbs 1 teaspoon

Red chilli flakes 1/2 teaspoon

Crushed black peppercorns to taste

Mexican salsa sauce 1/2 cup

Salt to taste

Fresh basil leaves 7-8


Step 1

Heat oil in a non-stick wok. Add garlic and saute till golden. Add onion and saute till golden.

Step 2

Add capsicum, red pepper, carrot, yellow pepper, corn kernels and kidney beans and mix well.

Step 3

Add dried herbs, chilli flakes, crushed peppercorns and Mexican salsa sauce, mix and cook for 2-3 minutes.

Step 4

Add salt, torn basil leaves and rice, lower heat and mix well. Let it get heated through.

Step 5

Serve hot.

Ankit Malhotra
Ankit Malhotra
Ankit Malhotra who pursued his Masters in Information Technology and is currently employed as a Software Engineer. Though being an engineer, his passion for cooking always pushed him forward to keep on innovating dishes and giving them a new taste, making it healthy and more presentable. His leisure time is spent in cooking

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