Mexican Rice
16 ingredients · from Neha Goyal
Ingredients
- 1/4 cup Basmati rice
- Enough to cover Water (for soaking)
- 1 tablespoon Oil (or butter/ghee)
- 1 teaspoon Cumin seeds
- Garlic, finely chopped
- Green chillies, chopped
- Onion, roughly chopped
- 1 cup Tomato puree
- Diced (slightly bigger pieces) Carrots
- Diced (slightly bigger pieces) Beans
- Diced (yellow and red recommended) Capsicum
- As needed Sweet corn
- As needed Par-boiled rajma (kidney beans)
- To taste Salt
- 1/2 teaspoon Chili flakes
- Half a cup Water (for cooking)
Method
The step-by-step method for this recipe is part of Foodle Pro — along with 3682 other recipes, offline access, and a library you share with your family.
Watch the original: “Mexican Rice” by Neha Goyal. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
